INGREDIENTS
3 large eggs
1 1/2 cups quartered small red potatoes
1 cup string beans
Cooking spray
2 (6 oz.) tuna steaks
1/2 tsp. kosher salt, divided
1/4 tsp. black pepper
2 TBSP. extra-virgin olive oil
3 TBSP. red wine vinegar
1 tsp. Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered nicoise olives
DIRECTIONS
Place eggs in a large saucepan.
Cover with water to 1-inch above eggs.
Bring just to a boil.
Remove from heat; cover and let stand 15 minutes.
Drain; cool in ice water 5 minutes.
Peel eggs and cut each egg into 4 slices.
Place potatoes in pan; cover with water.
Bring to a boil; simmer 12 minutes.
Add beans; cook 3 minutes.
Drain; plunge beans into ice water for 1 minute. Drain well.
Heat a large cast-iron skillet over medium-high heat.
Coat with cooking spray.
Sprinkle tuna with 1/4 tsp. salt and pepper.
Add tuna to pan; cook 2 minutes on each side.
Cut thinly across the grain.
Combine remaining salt, oil, vinegar and mustard in a small bowl, stir with a wisk.
Add tomatoes and olives; toss.
Divide eggs, potatoes, beans and tuna among 4 plates; top with tomato mixture.
Serves 4.
