Upside down salad nicoise

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Serves Four 
1 8 oz. salmon filet
1 8 oz. ahi tuna filet
1 tsp. garlic puree
2 Tbsp. chopped Nicoise olives
Juice of two lemons
1 Tbsp. olive oil
4 hard boiled eggs
1/2 lb. green beans
4 roma tomatoes, seeded pulp removed, skin on cut into 1/2 cubes
1 tsp. herbs de provence
1/4 cup crumbled goat cheese
1 avocado small dice
pinch Fleur de Sel Salt and Fresh Cracked Black pepper
1/4 cup Chardonnay
1/2 tsp. capers 

Mix chopped olives, herbs de provence, olive oil and lemon juice together
Spread over sliced ahi and salmon, refrigerate for two hours
Saute green beans in olive oil, lemon juice, garlic puree and chardonnay till al dente (4 to 5 minutes)
Mix two eggs yolks with tomatoes, capers and avocado and stuff 2 eggs, season to taste
Reserve two eggs yolks and crumble
Place green beans on plate with brined salmon and ahi slices on top
Place two stuffed eggs on each side
Place goat cheese and crumbled egg yolks on top with salt and pepper to taste
Drizzle olive oil herb de provence marinate around dish