There’s nothing tastier than a niçoise salad made with freshly seared tuna. The trick to properly searing tuna is to cook it on high heat for the time specified-and no more. If you’re not going to eat immediately, place it in the refrigerator to stop the cooking process, otherwise the tuna will be overcooked. Instead of fresh tuna, you can use two small cans of flaked white tuna packed in water (not oil).

RECIPE INSTRUCTIONS
1. Boil the potatoes until tender, approximately 15 minutes. Drain, cool and dice. Place in a serving bowl. Add the steamed beans, cucumber, tomatoes, onion, olives and dill.

2. To make the dressing, stir the oil, lemon juice, anchovies, garlic, mustard, salt and pepper together until well mixed. Pour over the potato mixture. Place three-quarters of the potato mixture on a serving platter, leaving the remainder for garnish.

3. Heat a non-stick grill pan or barbecue to high and grill the tuna for approximately 1 1/2 minutes per side for seared, or until done to your preference, but do not overcook. Place the tuna, either whole or sliced, over the potato mixture and scatter the reserved mixture overtop or along the side.

INGREDIENTS
2 small red potatoes
1 cup green beans, trimmed, steamed, rinsed with cold water and cut into 2-inch pieces
1/2 cup diced cucumber
1/2 cup halved cherry tomatoes
1/3 cup diced red onion
1/4 cup sliced black olives
1/3 cup chopped fresh dill
2 Tbsp olive oil
2 Tbsp freshly squeezed lemon juice
4 anchovies, minced
1 tsp crushed fresh garlic
1/2 tsp Dijon mustard
pinch salt and freshly ground black pepper
1 lb raw tuna

NOTES
Nutritional Analysis per Serving

Calories 353
Protein 42 g
Fat 10 g
Saturated Fat 1.8 g
Carbohydrates 21 g
Cholesterol 83 mg
Sodium 382 mg
Fiber 3.6 g

Prep Time: 15 minutes
Cook Time: 18 minutes

Make Ahead: Prepare salad and dressing early in the day and refrigerate. Bring to room temperature before serving.

Serves 4