Niçoise Salad

• 1 lb tuna steaks or good canned tuna
• 4 hard-boiled eggs (halved)
• ½ lb green beans (blanched)
• 1 cup cherry tomatoes (halved)
• ½ cup Niçoise or Kalamata olives
• ½ lb small potatoes (cooked and halved)
• 6 anchovies (optional)
• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• ⅓ cup olive oil
• 1 clove garlic (minced)

How to Make It

1. 1

   Whisk mustard, vinegar, garlic, salt, and pepper. Drizzle in olive oil to make vinaigrette.

2. 2

   If using fresh tuna, sear in a hot pan 2 minutes per side for medium-rare. Break into chunks.

3. 3

   Arrange lettuce on a large platter. Place each ingredient in its own section.

4. 4

   Drizzle everything with vinaigrette.

5. 5

   Finish with anchovies if using.

6. 6

   Serve with crusty baguette.