Adapted from Saveur
1 clove garlic, minced
1/2 teaspoon kosher salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
Freshly ground black pepper
1 pound small new potatoes, boiled till tender, cooled and halved
8 ounces haricot verts (French green beans), blanched
12 ounces cherry tomatoes, halved if needed
1/2 cup Niçoise olives, pits removed
4 hard boiled eggs, cooled, then halved
3/4-1 pound sushi grade Ahi tuna
1 tablespoon olive oil
1 small English cucumber, thinly sliced
Baby lettuces or spinach
1/4 cup scallions or red onion, thinly sliced, optional garnish
Basil, optional garnish
Salt and pepper, as needed
Make the dressing by mixing all ingredients except olive oil. Slowly add olive oil while whisking continuously. Set aside.
Place tuna in a glass or plastic container and drizzle a small amount of dressing on each side. Return to refrigerate and allow to marinate up to 1 hour, flipping once. Remove from fridge, pat dry and season both sides with salt and pepper.
Put about 1 tablespoon olive oil into saute pan. Sear tuna on both sides for a minute or to desired doneness. Briefly sear all edges. Allow to cool, then slice.
Arrange a bed of lettuce on individual plates or platter. Arrange remaining ingredients over lettuce. Drizzle with dressing and garnish with onions and basil if desired.