Seared Tuna Nicoise Salad with Lemon Herb Vinaigrette

Ingredients

• 1 1/2 lbs ahi tuna steaks, sushi-grade
• 2 lbs baby potatoes, halved
• 1 lb green beans, trimmed
• 1 cup kalamata olives, pitted and halved
• 8 cups mixed greens
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 2 tbsp fresh herbs, chopped (parsley, oregano, basil)
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the halved potatoes with 2 tbsp olive oil, salt, and pepper. Roast for 20-25 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 crisp-tender. Drain and transfer to an ice bath to stop the cooking.