Salad Nicoise

Tuna: 

• 2 8 oz tuna steaks

• Salt + Pepper to taste

• 2 Tablespoons olive oil

1. Season tuna steaks with salt and pepper on both sides

2. Heat a non-stick pan over medium-high heat with olive oil. 

3. Once the oil is hot, sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice into ¼-½ inches thick. 

Vinaigrette:

• 3 Tablespoons white wine vinegar

• 1 Tablespoon dijon mustard

• 3 Tablespoons olive oil

1. Combine vinegar + mustard in a medium mixing bowl.

2. Slowly whisk in olive oil until all is combined.

Salad:

• 4 cups butter lettuce 

• ½ lb. green beans, blanched

• 4 hard-boiled eggs, halved lengthwise

• 8 baby potatoes, boiled and cut in quarters or halves

• 1 cup Nicoise olives, pitted

• 1 pint cherry tomatoes, halved 

1. Dress each component of salad and arrange nicely on plates. 

2. Finish the salad by placing sliced tuna on top.