Tuna Niçoise

• 3 tbsp butter
• 1/4 cup olive oil
• 14 oz potato, peeled and cubed
• 2 sprigs thyme
• 2 None tuna steaks (7 oz each)
• 4 None eggs, at room temperature
• 5 oz green beans, halved diagonally
• 1 medium red onion, thinly sliced
• 8 oz mixed baby tomatoes, quartered
• 4 None marinated artichoke hearts, halved
• 1/4 cup chopped flat-leaf parsley
• 2 tbsp basil leaves
• None None Lemon wedges, to serve

1. Melt butter and 1 tbsp of the oil in a large skillet on medium heat. Add potato and thyme; cook for 6 mins or until tender.
2. Preheat a grill pan on medium heat. Brush tuna with half the remaining oil. Cook for 1-2 mins each side for rare. Transfer to a plate. Let stand, loosely covered with foil, 5 mins, then cut into 3/4-inch cubes.
3. Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 8 mins; drain. Cool eggs under cold water. Peel and halve eggs.
4. Cook beans in boiling water for 1 min or until tender. Refresh under cold water.
5. Combine tuna, vegetables, remaining oil and herbs in a large bowl. Serve with egg and lemon wedges.

butter, olive oil, potato, thyme, tuna, eggs, green beans, red onion, mixed baby tomatoes, flatleaf, basil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36142 (may not work)