Classic Niçoise Salad with Seared Tuna

Instructions

1. 1

   Bring a large pot of salted water to boil. Add eggs and cook for 10 minutes. Transfer to ice water, then peel and quarter when cool.

2. 2

   In the same pot, cook potatoes until tender, about 15 minutes. Drain and halve when cool enough to handle.

3. 3

   Blanch green beans in boiling salted water for 3 minutes until crisp-tender. Transfer to ice water to stop cooking.

4. 4

   Make vinaigrette by whisking together extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.

5. 5

   Season tuna steaks with salt and pepper. Heat 2 tbsp olive oil in a skillet over high heat. Sear tuna for 2 minutes per side for rare, or longer for desired doneness.

6. 6

   Let tuna rest for 2 minutes, then slice into 1/4-inch thick pieces.

7. 7

   Arrange mixed greens on a large platter. Artfully arrange sliced tuna, quartered eggs, halved potatoes, green beans, and cherry tomatoes in separate sections over the greens.

8. 8

   Scatter olives, anchovy fillets, and capers over the salad.

9. 9

   Drizzle vinaigrette over the entire salad just before serving. Serve immediately with additional dressing on the side.