Recipe

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• 3/4 cup extra virgin olive oil
• 1/4 cup sherry wine vinegar (or balsamic
• 2 tbsp minced shallots
• 1 1/2 tbsp finely chopped fresh oregano or 1 1/2 tbsp marjoram
• kosher salt
• fresh ground black pepper
• 4 eggs
• 6 small small red potatoes
• kosher salt
• 10 oz french haricots vert, stem ends trimmed
• 4 sushi grade tuna steaks, 1 inch thick (6-7 oz. each)
• 1 head butter lettuce , leaves seperated
• 12 nicoise olives
• 10 -15 small red pear tomatoes , halved lengthwise or 3 plum tomatoes , cut into 1/4 inch thick slices

• 1 The Vinaigrette: Whisk all the ingredients together.
• 2 Season to taste with salt and pepper.
• 3 Set aside.
• 4 The Salad: bring a large saucepan 2/3 full of water to a simmer.
• 5 Add the eggs, gently, bring back to a simmer and cook 8-10 minutes.
• 6 Remove the eggs and cool them immediately under cold water.
• 7 Tap them all over to break the shells, then peel them and cut lengthwise into quarters.
• 8 Return the water in the saucepan to a boil, add the potatoes, and boil until barely tender (the will cook more later), about 10 minutes.
• 9 Remove the potatoes from the water and let cool, then slice them in half.
• 10 Return the water to a boil and add a teaspoon of salt.
• 11 Add the green beans.
• 12 Boil until barely tender, about 2-3 minutes.
• 13 Drain and cool under cold water immediately to stop them cooking.
• 14 Put the tuna and the potatoe halves in a shallow dish and pour 1/4 c.
• 15 of the marinade over them, turning them so they are all well coated.
• 16 Heat your grill.
• 17 Keep the heat about medium.
• 18 Lay the potatoes on the grate and cook about 4-5 minutes per side, or until nice and golden brown all over.
• 19 Grill the tuna, turning only once, about 4-5 minutes total for rare, 6-8 minutes total for medium (rare is best, medium if you must-).
• 20 Slice the tuna across the grain into 1/4-inch thick slices.
• 21 On each plate arrange a few butter leaves, and scatter the olives over top.
• 22 Divide the eggs, beans, tomatoes and potatoes around the plate.
• 23 Fan the tuna slices on one side of the plate.
• 24 Drizzle the vinaigrette over top.
• 25 Serve at room temperature.