Niçoise Salad with Grilled Tuna & Potatoes

Ingredients

• Freshly ground black pepper
• 3 oz. baby arugula, washed and spun dry (3-¾ lightly packed cups)
• 4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-½ lightly packed cups)
• 1-½ lb. 1-inch-thick fresh tuna steaks
• 2 tsp. honey
• 3 Tbs. mayonnaise
• 12 oz. haricots verts (thin green beans), trimmed
• + 8 more ingredients
• • 18 small (baby) red potatoes (about 1-¼ lb.)
  • 16 large basil leaves, torn into small pieces
  • 1 recipe Basil Vinaigrette
  • 1-¼ lb. small ripe red, yellow, and orange tomatoes, cut into wedges
  • 3 hard-cooked eggs, peeled and quartered
  • Kosher salt
  • 1 cup Nicoise olives (or other black olives)
  • 2 tsp. Dijon mustard

Put the potatoes and 2 tsp. salt in a large saucepan, add enough water to cover by 1 inch, and bring to a boil. Reduce to a simmer and cook until easily pierced with a wooden skewer, 15 to 20 minutes. Drain and let cool. Fill the saucepan three-quarters full of fresh water and bring to a boil. Ad...

View full recipe at Fine Cooking