Sicilian Tuna Salad — Robert St. John

Ingredients

• 2 pounds Red B-size potatoes, quartered
• 2 quarts Chicken stock, cold
• ¼ cup + ¾ tsp Kosher salt
• 1 pound Yellowfin tuna steak, highest quality
• 1 tsp House seasoning blend
• 2 Tbsp + 1 TB Extra virgin olive oil
• ½ cup Red onion, thinly sliced
• 1 pint Grape tomatoes, halved
• 3 Tbsp Capers
• ¾ cup Green Castelvetrano olives, pitted and sliced
• ¾ tsp Fresh ground black pepper
• ½ cup White vinegar
• 2 – 5 ounce bags mixed greens
• 6 Tbsp Parmigiano Reggiano, grated
• ½ cup House dressing
• 4 Roma tomatoes, quartered (2 per person)
• 1 Large lemon, quartered and each quarter halved (1 per person)
• 3/4 cup Tarragon vinegar
• 6 Tbsp Apple cider vinegar
• 6 Tbsp Grated Pecorino Romano cheese
• 1 Tbsp Minced garlic
• 1 Tbsp Fresh ground black pepper
• 2 tsp Kosher salt
• 1 1/2 cups Pure olive oil