Ingredients

• For the Salad:
• 1 pound sushi-grade ahi tuna steaks
• 8 oz small new potatoes, halved
• 6 oz green beans, trimmed
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1/2 cup Nicoise or Kalamata olives
• 4 anchovy fillets (optional)
• Mixed greens for serving
• For the Vinaigrette:
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Make the vinaigrette: Whisk together vinegar, mustard, and shallot. Slowly drizzle in olive oil while whisking. Season with salt and pepper. Set aside.
2. Boil potatoes in salted water until tender, about 15 minutes. Drain and toss with a little vinaigrette while warm.
3. Blanch green beans in boiling salted water for 3 minutes until crisp-tender. Plunge into ice water to stop cooking. Drain and pat dry.
4. Soft-boil eggs: Lower eggs into boiling water, cook for 7 minutes. Transfer to ice water, then peel and halve.
5. Pat tuna steaks dry and season with salt and pepper. Sear in a very hot skillet with a little oil for 1-2 minutes per side for rare. Let rest, then slice.
6. Arrange greens on a large platter. Artfully arrange potatoes, green beans, tomatoes, eggs, and olives in groups.
7. Place sliced tuna in the center. Add anchovies if using.
8. Drizzle with remaining vinaigrette and serve immediately.