Provençal Seared Tuna Nicoise Salad

Ingredients

• 1.5 lbs sushi-grade tuna steaks
• 1 lb new potatoes, halved
• 8 oz green beans, trimmed
• 1 pint cherry tomatoes, halved
• 1/2 cup black olives, pitted and halved
• 1/2 cup red onion, thinly sliced
• 3 tbsp olive oil, divided
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 15-20 minutes until tender.

2. 2

   Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and crisp-tender. Drain and shock in an ice bath.