Ingredients

• For the Dressing:
• 2 cloves garlic
• 2 filets anchovy filets
• 1/3 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoon fresh thyme leaves
• 2/3 cup olive oil
• salt & pepper to taste
• For the Salad:
• 1 pound tuna, grilled & cut in 1/4-inch slices
• (can substitute with high quality canned tuna)
• 6 hard-boiled eggs
• 9 small red potatoes
• 2/3 pound haricot verts, or green beans
• 3 small tomatoes, ripe, quartered
• 2/3 cup Nicoise olives, pitted
• 3 heads baby gem lettuce, or 1 head romaine lettuce, washed and tear into 1-inch pieces
• ¼ bunch basil leaves, torn into 1/2-inch pieces

Cooking Instructions

For the Vegetables:
1. Bring 2 quarts of salted (like the ocean) water to a boil, add green beans and cook for 3 minutes, until just tender. Remove from water and shock in a bowl of ice water. Drain well.

2. Return the water to a boil and add the potatoes. Reduce water to a simmer and cook until tender. Cooking time depends on the size of the potatoes, about 8-12 minutes. Allow to cool and cut in quarters,

For the Eggs:
1. Using a lidded pot with a steamer basket that will hold the eggs in a single layer, bring 1-inch of water to a boil. Gently add the eggs to the steamer basket and cover with the lid. Maintain the water at a vigorous boil. Cook the eggs for 11 minutes, they should be just cooked through at this time.

2. Remove from the pan, crack and peel as soon as they are cool enough.

For the Tuna:
1. To grill the tuna, cut 1 pound piece in half and dry it. Rub with avocado oil and season with salt and pepper.

2. Preheat a grill pan over high heat. When grill is hot, sear tuna on both sides until medium rare. You can use the color of the tuna on the side as a gauge of how done it is.

3. Allow tuna to rest and slice.

For the Dressing:
1. Make the dressing in a jar so you can shake or in a bowl so you can whisk to emlusify.

2. Cream the garlic cloves and cream the anchovy filets. Add them to either the jar or the bowl with the vinegar, Dijon and thyme and mix well.

3. If making in a bowl, drizzle in the olive oil while whisking to emulsify. If making in a jar, simply add the olive oil and shake well.

4. Season with salt and pepper to taste.

Assembling the Salad:
1. Dress the lettuce and arrange on individual plates or a platter.

2. Arrange potatoes, beans, tomatoes and sliced tuna on top of the lettuce, scatter olives on top, drizzle with
remaining dressing and garnish with the basil leaves.