This classic salad gets an update with our Honey Poppyseed, fresh ahi tuna, and sesame seeds. Fancy enough for a Summer dinner party and easy enough for a weeknight.

Makes 4 servings

What you need

1 pound peewee potatoes or new potatoes
1 bunch asparagus, ends trimmed
2 tablespoons olive oil
3 Persian cucumbers, thinly sliced
3 cups arugula
3 large roma tomatoes, halved and cut into wedges
4 large eggs
12 oz ahi tuna
1 tablespoon sesame seeds, plus more for serving
8 tablespoons Tessemae’s Poppyseed Dressing
coarse salt and freshly cracked black pepper

What you do

1. Slice your peewee potatoes in half. Place in a large saucepan abd cover with water by 1-inch. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside.
2. Bring a large saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 15 seconds. Immediately transfer eggs to a bowl of ice water; set aside.
3. Heat your oven to 400 degrees. Place asparagus on a sheet pan and toss with half the oil, salt and pepper. Roast until the asparagus is tender, about 15 minutes.
4. Coat the ahi tuna in the remaining oil, then press on sesame seeds. Heat a large skillet over medium high. Add the tuna and sear until browned on each side, about 30 seconds on each side. Set aside.
5. Assemble your salad: Halve the eggs, slice the tuna, and arrange everything over the arugula. Sprinkle with more sesame seeds and serve with Honey Poppyseed.