Niçoise Salad with Grilled Tuna (Dairy & Nut-Free)

Ingredients

• 4 ea Fresh tuna steaks
• about 450 g Small potatoes
• about 450 g Green beans
• 1 pint Cherry tomatoes
• 1/2 cup Black olives
• 1/4 cup Red onion
• 4 ea Hard-boiled eggs
• 2 tbsp Capers
• 1/4 cup Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 2 tbsp Fresh herbs (parsley, thyme)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 8 cups Mixed greens

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 450 g of small potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. While the potatoes cook, fill a medium bowl with ice water. Bring a small pot of water to a boil over high heat. Add the about 450 g of green beans and cook for 3 minutes. Immediately transfer the green beans to the ice water to stop the cooking. Once cool, drain the green beans and set aside. Halve the 1 pint of cherry tomatoes.
2. 2Preheat your grill to medium-high heat (about 205°C or 200°C). Lightly brush the 4 ea fresh tuna steaks with a little olive oil. Grill the tuna steaks for 3-5 minutes per side, depending on thickness, until they reach an internal temperature of 52°C for medium-rare or 63°C for well-done. Remove the tuna from the grill and let it rest for 5 minutes.
3. 3In a small bowl, whisk together the 1/4 cup of olive oil, 2 tbsp of lemon juice, 1 tsp of Dijon mustard, 2 tbsp of fresh herbs (parsley, thyme), 1/2 tsp of salt, and 1/4 tsp of black pepper until well combined to make the vinaigrette.
4. 4Arrange the 8 cups of mixed greens on a large platter or individual plates. Add the cooked and halved about 450 g of small potatoes, the blanched about 450 g of green beans, the halved 1 pint of cherry tomatoes, the 1/2 cup of black olives, the thinly sliced 1/4 cup of red onion, the quartered 4 ea hard-boiled eggs, and the 2 tbsp of capers over the greens.
5. 5Flake the rested grilled tuna steaks into large pieces using a fork and arrange them on top of the salad.
6. 6Drizzle the prepared vinaigrette evenly over the entire salad just before serving.

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