Salade Niçoise

Ingredients

• 1 lb fresh tuna steaks, cut into 1-inch thick pieces
• 8 cups mixed greens (butter lettuce, arugula)
• 4 large eggs
• 1 lb small new potatoes, halved
• 1/2 lb fresh green beans, trimmed
• 2 large tomatoes, cut into wedges
• 1/2 English cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Niçoise olives
• 8 anchovy fillets
• 2 tablespoons capers
• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Fresh herbs (basil, parsley) for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add eggs and cook for 10 minutes. Remove eggs and place in ice water. Add potatoes to the same water and cook for 12-15 minutes until tender. Remove and cool.
2. Blanch green beans in the same boiling water for 3-4 minutes until crisp-tender. Transfer to ice water to stop cooking. Drain and set aside.
3. For the vinaigrette, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
4. Season tuna steaks with salt and pepper. Heat a grill pan or skillet over high heat. Sear tuna for 1-2 minutes per side for rare, or longer for desired doneness. Let rest, then slice into 1/4-inch thick pieces.
5. Peel and quarter the hard-boiled eggs.
6. Arrange mixed greens on a large platter or individual plates. Artfully arrange the tuna, eggs, potatoes, green beans, tomato wedges, cucumber slices, and red onion over the greens.
7. Scatter Niçoise olives, anchovy fillets, and capers throughout the salad.
8. Drizzle the vinaigrette over the entire salad just before serving.
9. Garnish with fresh herbs and serve immediately with crusty bread if desired.