Classic Niçoise Salad with Seared Tuna

Ingredients

• 1 lb fresh tuna steaks, 1-inch thick
• 4 large eggs
• 1 lb small fingerling potatoes
• 8 oz fresh green beans, trimmed
• 4 cups mixed greens (butter lettuce, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cup Niçoise or Kalamata olives
• 4 anchovy fillets
• 2 tbsp capers, drained
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper
• 2 tbsp olive oil for searing tuna

Instructions

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. In the same pot, cook potatoes until tender, about 15 minutes. Drain and halve when cool enough to handle.
3. Blanch green beans in boiling salted water for 3 minutes until crisp-tender. Transfer to ice water to stop cooking.
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. 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. Let tuna rest for 2 minutes, then slice into 1/4-inch thick pieces.
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. Scatter olives, anchovy fillets, and capers over the salad.
9. Drizzle vinaigrette over the entire salad just before serving. Serve immediately with additional dressing on the side.