Ingles Nicoise Salad with Anchovy Vinaigrette

Shopping List

Tuna:

• (2) 6-7 Oz Tuna Steaks
• Olive Oil
• Salt & pepper

Dressing:

• 1 minced clove of Garlic
• 2 chopped Anchovy Fillets
• 2 Tablespoons Lemon Juice
• 3/4 tsp grated lemon zest
• 1/2 tsp Dijon Mustard

Salad:

• 1/4 lb small red potatoes
• 1/2 lb haricots verts or any green bean
• 1 tablespoon chopped basil and a handful of torn basil
• Several torn leaves of romaine or any lettuce you like
• 1/4 lb radishes
• 1 cucumber peeled and sliced
• 2 large tomatoes or a pint of cherry tomatoes (chopped or halved)
• 1/2 pitted kalamata olives or your preference sliced
• 3-4 boiled eggs
• Salt & pepper
• Basil chopped

Instructions

Prepare Tuna:

• Heat cast-iron skillet or grill to hot. Coat the tuna steaks in a little olive oil, salt & pepper. Add to hot skillet for 4 minutes on first side and 2 minutes on other side. Let rest then slice.
• You may use precooked canned or pouched chunk tuna if you prefer.

Prepare Dressing:

• Smash the garlic clove and the anchovy fillets into a paste. Stir in lemon juice, zest & mustard. Whisk in olive oil while constantly stirring. Add a dash of salt if you prefer.

Prepare Salad:

• Assemble ingredients.

Prepare Veggies:

• In a medium pot cover potatoes with cold water. Add salt to the water and bring to a boil. Cook on medium until tender (10-15 minutes). Add the trimmed green beans to the pot in last 2-3 minutes of the cook time. Drain and cool veggies. Halve the potatoes and add dressing to potatoes and beans. Sprinkle with chopped basil.
• On a large platter lay down the lettuce leaves and arrange potatoes, beans, radishes, cucumbers, tomatoes, eggs and torn basil with the olives on top. Salt & Pepper. Add the cooked tuna steaks or canned tuna and drizzle with vinaigrette.