Ingredients:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh chives, minced
  • 1 lb baby Yukon Gold potatoes, halved
  • 1/2 lb haricots verts, trimmed
  • 4 large eggs, room temperature
  • 2 heads Little Gem lettuce, torn
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Niçoise olives, pitted
  • 2 tbsp capers, rinsed
  • 6 anchovy fillets
  • 1/2 red onion, thinly sliced
  • 12 oz fresh tuna steaks
  • 1 tbsp neutral oil
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the halved potatoes and cook for 10-12 minutes until a fork easily slides into the center.
  2. During the last 3 minutes of the potato boil, add the haricots verts to the same pot. Cook for 3 minutes, then remove both potatoes and green beans with a slotted spoon and plunge them into an ice bath until they are cold to the touch.
  3. In the same boiling water, gently lower the room-temperature eggs. Boil for 7 minutes for a jammy yolk or 9 minutes for a hard-set yolk. Immediately move them to the ice bath to stop the cooking process.
  4. Peel the cooled eggs and halve them.
  5. In a small jar or bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, sea salt, pepper, and chives until emulsified.
  6. Season tuna steaks with salt and pepper. Heat neutral oil in a skillet over high heat. Sear tuna for 2 minutes per side for medium-rare. Let rest for 3-5 minutes, then slice into 1/2-inch thick strips.
  7. Toss the torn Little Gem lettuce with a splash of the dressing. Arrange the potatoes, green beans, cherry tomatoes, olives, onions, capers, and anchovies in distinct piles or sections on a large platter. Place the sliced tuna atop the salad, nestle the eggs nearby, and drizzle with the remaining dressing.