Nicoise Salad

by Katie of:
(serves 4)
6-8 fingerling potatoes
4 T. olive oil, divided
1 t. salt
1/2 t. pepper
2 ahi tuna steaks
4 hard boiled eggs
2 cups sugar snap peas
2 thin slices red onion, 
2 very ripe good tomatoes, sliced in thin wedges
8 Calamata olives, slice in half (pitted)
Spring mix lettuce

For the Dressing:
1/3 c. red wine vinegar
4 cloves garlic
2 T. dijon mustard
2 T. honey
1/2 - 2/3 c olive oil (I lean towards less)
1 T. chopped basil (fresh)
1 t. chopped fresh dill
1/2 t. chopped fresh oregano
1/4 c. sour cream or plain yogurt


Preheat oven to 350º.  On foil lined baking sheet, drizzle potatoes with olive oil and sprinkle with salt and pepper.  Place in oven and bake for 30 minutes or until skins are crisping and a fork easily inserts into them.  Place eggs in cold water and bring to a boil.  Cover and take off heat for exactly 12 minutes.  Plunge into ice bath and let sit for 10 minutes.  Drain and remove.  Peel eggs and slice into 4 wedges each.  Place sugar snap peas in small pan and bring to a boil for 2-3 minutes.  Plunge into ice bath for 5 minutes, drain and remove. Slice olives in half.  Slice potatoes into 3 pieces crossways.  Slice your red onion.  Make dressing:  whisk together first 4 ingredients.  Chop herbs and add to bowl, then drizzle olive in slowly whisking quickly.  Add in sour cream or yogurt and whisk until creamy.  Add in red onions and potato chunks and let marinade while preparing tuna.  Sprinkle tuna steaks with salt and pepper and place in hot pan that's been drizzle with 2 T. olive oil (over high heat).  Sear tuna steaks 1 1/2 to 2 minutes per side, then remove immediately and slice across the grain.   
Assemble salad with lettuce first, then eggs, sugar snap peas, capers, and olives. Ladle some of the marinated potatoes and onions over top then layer tuna on top.  Place tomato wedges around edges and drizzle all with a little more dressing.