Recipe

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• 4 oz haricots verts ( french green beans)
• 1 tbsp extra-virgin olive oil, divided
• 12 oz refrigerated red potato wedges (such as simply potatoes)
• 2 1/2 cups bibb lettuce leaves (about 1 large head )
• 1/2 cup fresh basil leaves
• 1 cup grape tomatoes , halved lengthwise
• 1/2 cup thinly sliced red onion
• 1/4 cup pitted kalamata olives , halved lengthwise
• 2 refrigerated hard-cooked peeled eggs , quartered lengthwise
• 2 (8-oz) tuna steaks
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 1/2 tsp sugar
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 garlic clove, minced
• 3 1/2 tbsp extra-virgin olive oil
• 1 tbsp capers
• goat cheese crostini

• 1 To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.
• 2 While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.
• 3 While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.
• 4 Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.
• 5 To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.