Ingredients:

2 Pounds of Yellowfin Tuna (or other Sushi grade tuna)

Sea Salt

Fresh Ground Pepper

1 Cup of Extra Virgin Olive Oil

2 Sprigs of Rosemary

1 Pound of Small Red Skinned Potatoes

¼ Cup of Dry White Wine

4 Large Eggs

12 Ounces Haricot Vert (small thin French green beans)

1 Smallish Shallot, Minced

½ Cup of White Wine Vinegar

2 Tablespoons of Dijon Mustard

1 Teaspoon of Chopped Thyme

16 Cherry Tomatoes Halved

1 Head of Bibb Lettuce (substitute with Boston or Romaine)

8 Radishes Scrubbed and Quartered

1 Cup Nicoise Olives

½ Cup of Thinly Sliced Red Onion

Directions:

Cut the tuna into 4 equal portions. Season each portion with ¼ teaspoon of the sea salt and teaspoon of the freshly ground pepper. Heat 2 tablespoons of the olive oil in a large skillet over medium high heat. With the oil hot but not smoking, place the tuna and rosemary in the skilled and sear each side for 30-40 seconds. Remove from the heat and slice into ¼ inch thick slices. Set the tuna aside.

Place the potatoes in a pot with salted boiling water, cover and cook until fork tender. Drain and transfer to a bowl. Pour the white wine over the potatoes and let cool. Slice into ¼ thick slices and set aside.

 Place the 4 large eggs in a saucepan and cover with cold water. Over medium high heat, bring the water to a simmer (lively boil). Cover the saucepan and remove from the heat and let the eggs stand for 10 to 12 minutes. Drain the saucepan and cool the eggs with cool water, peel, quarter and set aside.

Prepare a bowl of iced water. In a separate saucepan bring salted water to a boil. Place the haricot vert in the water and blanch for 4 minutes. Immediately drain and immerse them in the iced water to suspend cooking, leaving the beans firm but tender. After a few minutes remove the haricot vert from the water, pat dry and set aside.

In a separate bowl combine the shallot, vinegar, mustard thyme and the remaining olive oil (the cup minus the 2 tablespoons used searing the tuna). Wisk well and set aside.

Clean the lettuce and pat dry. Assemble the salads on 4 dinner plates if intended as the main course or on 6 -8 smaller plates as a side salad. Tear the lettuce into bite-sized pieces. Some prefer to artfully arrange the ingredients separately some layer. The way I was taught it is a little of both, pile the lettuce in the center with the potatoes to one side and the haricot vert to the other. Quartered eggs, tomatoes and radishes neatly spread along the top and bottom of the plate. The nicoise olives scattered around the plate. Tuna in the center on top of the lettuce and the sliced onion laid atop of the tuna.