Tuna Nicoise Salad

Instructions

1. Prepare the potatoes
   Place halved baby potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes until tender but still firm. Drain and let cool.
2. Cook the green beans
   Fill a large bowl with ice water. Bring another pot of salted water to a boil, add green beans and cook for 3-4 minutes until crisp-tender. Using a slotted spoon, transfer beans to the ice bath to stop cooking. Drain and pat dry.
3. Boil the eggs
   Using the same pot of boiling water, gently lower the eggs and cook for 7 minutes for jammy centers or 9 minutes for hard-boiled. Transfer to the ice bath, peel when cool enough to handle, and quarter them.
4. Cook the tuna (if using fresh)
   Season fresh tuna steaks with salt and pepper. Heat 1 tablespoon olive oil in a skillet over high heat. Sear tuna for 1-2 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes, then slice. (Skip this step if using canned tuna.)
5. Make the dressing
   In a small bowl, whisk together 3 tablespoons olive oil, Dijon mustard, lemon juice, minced garlic, half of the fresh herbs, salt, and pepper until emulsified.
6. Assemble the salad
   Arrange the lettuce on a large serving platter. Group the potatoes, green beans, cherry tomatoes, red onion, and olives in sections over the lettuce. Place the tuna in the center, add the quartered eggs, and sprinkle with capers.
7. Finish and serve
   Drizzle the dressing over the entire salad, sprinkle with remaining fresh herbs, and add a final seasoning of salt and pepper. Serve immediately while still slightly warm or at room temperature.