- 4 ounces tuna
- Ground black pepper
- 2 ounces French green beans (blanched in 2 cups of salted boiling water)
- 2 to 4 Red Bliss potatoes cooked in salted water and cut into 1/8-inch thick "coin" slices
- 4 each red and yellow pear or grape tomatoes , cut in half
- 1 teaspoon white miso
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon corn oil
To make the vinaigrette, combine the miso, vinegar, sugar and oil in a bowl. Whisk until the mixture is smooth, and set aside.
On a plate, place the potato "coins" in a shingle formation, in a straight line. Place the green beans over the potatoes in a "log" formation. Slice the tuna in 1/8-inch thick pieces, and layer over the green beans. Drizzle the miso vinaigrette over and around the dish, then season the tuna lightly with salt.