NICOISE SALAD

Ingredients

• 1 cup extra-virgin olive oil
• 1/2 cup finely chopped fresh parsley
• 3 tbsp fresh lemon juice
• 2 tbsp finely chopped shallot
• 1 tbsp Dijon mustard
• 1 1/2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon, crumbled
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 3 anchovies, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 lb (250 g) sushi-grade ahi tuna, 1 inch thick
• Canola oil*
• Salt and freshly ground pepper
• 2 tbsp canola oil
• 8 small red potatoes
• 2 1/2 cups green beans, trimmed
• 2 cups halved grape or cherry tomatoes
• 1 cup red or yellow bell pepper, thinly sliced
• 1/2 cup black olives
• 4 hard-cooked eggs, peeled and quartered

Directions

1. ​To prepare dressing, whisk together olive oil, parsley, lemon juice, shallots, mustard, tarragon, salt, pepper, anchovies and garlic until blended; set aside.
2. Rub both sides of tuna with some oil. Sprinkle lightly with additional salt and pepper.
3. Heat 2 tbsp oil in large non-stick frypan over medium-high heat. Add tuna and sear on both sides, about 45 – 60 seconds per side for rare tuna.
4. Transfer tuna to a plate. Cool to room temperature, about 5 minutes.
5. Pour 3 tbsp dressing into a heavy zip-lock plastic bag; reserve and refrigerate remaining dressing. Add tuna to bag and squeeze bag to coat tuna with dressing. Seal bag and place on a plate. Refrigerate, gently turning bag occasionally, for 1 hour.
6. Meanwhile, cook potatoes in boiling salted water until tender; drain. When cool enough to handle, quarter potatoes; set aside.
7. Cook beans in boiling salted water until tender, about 3 – 4 minutes; drain. Cool immediately in ice water; drain. Cut beans in half lengthwise; set aside.
8. Remove tuna from refrigerator. Remove tuna from dressing; discard dressing in bag.
9. Slice tuna into 1/4 inch pieces; set aside.
10. Combine potatoes, beans, tomatoes, bell pepper and olives in a bowl.
11. Add 1/2 cup reserved dressing to potato mixture and toss to coat.
12. Place potato mixture on a large serving dish. Top with tuna and eggs. Serve immediately with remaining reserved dressing.