Grilled Salade Niçoise

Ingredients

• Freshly ground black pepper
• Extra-virgin olive oil
• ½ lb. green beans, trimmed
• 1 to 1-½ lb. fresh tuna
• ½ cup extra-virgin olive oil
• 4 tsp. fresh lemon juice
• 2 Tbs. Dijon mustard
• + 13 more ingredients
• • 1 clove garlic, minced
  • 1 Tbs. minced anchovies (about 4)
  • Kosher salt
  • 1 large red onion, peeled and sliced ½ inch thick
  • Kosher salt and freshly ground black pepper
  • ¹/₃ cup fresh basil leaves, cut into thin strips
  • ¼ cup Niçoise or other good-quality black olives
  • 4 hard-cooked eggs, peeled and halved
  • 2 Tbs. drained capers
  • 2 plum tomatoes, halved
  • 8 to10 small red potatoes, halved or quartered, depending on size
  • 4 anchovy fillets
  • 6 oz. Boston or bibb lettuce

In a food processor, pulse the anchovies, garlic, mustard, and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then in a slow, steady stream. Season with salt and pepper

View full recipe at Fine Cooking