Salade Niçoise

• 3 tablespoons fresh lemon juice
• 2 pounds tuna steaks (about 2 8-ounce steaks)
• Freshly ground pepper
• Cooking spray
• 10 small red potatoes (about 1 pound)
• 1/2 pound green beans, trimmed
• 4 cups torn romaine lettuce
• 4 cups trimmed watercress (about 1 bunch)
• 3 medium tomatoes, each cut into 6 wedges
• 3 hard-cooked large eggs, quartered lengthwise
• 1 small green bell pepper, cut into strips
• 1/2 cup nicoise olives
• 2 tablespoons capers
• 6 canned anchovy fillets

1. Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.
2. Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.
3. Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.

lemon juice, tuna, freshly ground pepper, cooking spray, red potatoes, green beans, torn romaine lettuce, trimmed watercress, tomatoes, eggs, green bell pepper, niueoise olives, capers, anchovy fillets

Taken from www.myrecipes.com/recipe/salade-nioise-0 (may not work)