Salade Nicoise with Seared Tuna
Heat 2 tablespoons olive oil in a non-stick skillet over medium high heat. Season the tuna with salt and pepper. Sear the tuna for 2 minutes on each side. Transfer to a plate and cover with foil until ready to slice.
Meanwhile, place the whole baby potatoes in a medium saucepan, add a pinch of salt and cover with several inches of water. Bring water to a boil and boil the potatoes for 15-20 minutes, until they can be easily pierced with a fork. Drain and set aside to cool slightly, then cut each potato in half or into bite-sized pieces.
Arrange the salad greens on a platter. Arrange the green beans, zucchini slices, cherry tomatoes, olives and potatoes on top of the greens. Sprinkle the capers and minced shallot on top. Drizzle with 1-2 tablespoons olive oil and balsamic vinegar. Sprinkle with salt and pepper.
the tuna and arrange slices on top of the salad. Serve immediately with
fresh bread and olive oil, balsamic vinegar and herbs for dipping the