Seared Tuna Niçoise

• 3 large eggs
• 1 1/2 cups quartered small red potatoes
• 1 cup haricots verts, trimmed
• Cooking spray
• 2 (6-ounce) tuna steaks
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 2/3 cup grape tomatoes, halved
• 1/4 cup pitted and quartered nicoise olives

1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.
2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.
3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.
4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

eggs, red potatoes, haricots verts, cooking spray, tuna, kosher salt, freshly ground black pepper, extravirgin olive oil, red wine vinegar, mustard, grape tomatoes, nicoise olives

Taken from www.myrecipes.com/recipe/seared-tuna-nicoise (may not work)