Fresh Tuna Salad Nicoise

Fresh tuna takes this French summer classic to another level. In addition to potatoes, green beans, olives, and eggs, don’t be shy about serving with some tomatoes, cucumbers, or radishes…whatever is in season. Start by setting a large pot of salted water on the stove to boil while you prepare the vinaigrette; anchovies, garlic, Dijon mustard, lemon juice, extra virgin olive oil, and salt and pepper.

Once the water comes to a boil add the small red potatoes, return to a boil, then carefully add the eggs with a slotted spoon and simmer for exactly seven minutes. Scoop your eggs from the pot, chill in a bowl of ice water for two minutes, then set aside. Continue to cook your potatoes until fork tender, adding the picked green beans to the pot for the last minute of cooking time. Drain the potatoes and beans in a strainer.

Finally, heat a sauté pan over high heat, peel and halve your eggs, quarter your potatoes, set aside your Kalamata olives, then salt and pepper your tuna slices and cook until medium rare…don’t overcook whatever you do, it only takes a couple of minutes per side. Immediately serve everything together with a generous drizzle of the vinaigrette and salt and pepper to taste.