Nicoise Salad

One of the best salads you'll ever make from Provence, France

NAME	WEIGHT	VOLUME
Salt	to taste	-
Potatoes, fingerling	40 oz / 2½ lb	8 small potatoes

Salt	to taste	-
Green beans, trimmed	115 g / 4 oz	¾ cup

Olive oil, extra virgin	15 g	15 mL / 1 tbsp
Lettuce, torn (preferably romaine)	-	1 head
Red onion, sliced	250 g	1 large onion
Plum tomatoes, chopped	230 g	4 tomatoes
Anchovy, filets, cut thinly	24 g	6 filets
Black olives, pitted	45 g	about 15 olives
Parsley, chopped	for garnish	-

Bring a large pot of water to a boil. Add salt. Cook potatoes until fork tender. Drain and refrigerate.
Whisk white wine vinegar, olive oil, parsley, garlic, salt and black pepper.
Place the tuna in a shallow dish and pour half the dressing over the tuna. Cover and chill for 30 minutes.
Place eggs in the bottom of a saucepan. Fill the pan with cold water, just enough to cover eggs. Bring the water to a boil over high heat. Cover with a lid and remove from heat. Set a timer for 10 minutes (hard boiled).
Transfer eggs to a large bowl of ice water and let cool for 10 minutes.
Deshell eggs, rinse and pat dry. Slice eggs in half lengthwise and set aside.
Fill a large bowl with ice water. Bring a large pot of water to a boil. Add salt. Cook green beans until tender-crisp, but still bright green, about 3 to 5 minutes.
Drain and immediately plunge into ice water to stop the cooking. Drain water and set beans aside.
In a large skillet, heat olive oil over medium heat. Remove the tuna steaks from marinade and, working in batches, cook them over medium-high heat for 3 to 4 minutes on each side, for medium-rare.
Slice tuna steaks and set aside.
Remove potatoes from refrigerator and quarter lengthwise.
In a large bowl, combine Boston lettuce, red onion, plum tomatoes, and anchovies with the prepared potatoes and beans. Drizzle with remaining dressing. Add the eggs, olives and garnish with more parsley.
Portion salad evenly among 4 bowls and top with sliced tuna.

NOTES