Salad Nicoise

• 3 tablespoons white wine vinegar
• 2 tablespoons water
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon olive oil
• 1/8 teaspoon freshly ground pepper
• 1/4 pound fresh green beans
• 2 small round red potatoes (about 1/4 pound)
• 2 tablespoons julienne-sliced sweet red pepper
• 1 tablespoon chopped purple onion
• 1 (6-ounce) tuna steak (3/4 inch thick)
• 1/2 teaspoon olive oil
• Vegetable cooking spray
• 2 cups torn fresh spinach
• 4 cherry tomatoes, quartered
• 1 tablespoon sliced ripe olives

1. Combine first 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside.
2. Wash beans; remove ends. Arrange beans in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Drain.
3. Wash potatoes. Cook in boiling water to cover 20 minutes or just until tender. Drain and cool slightly. Cut potatoes into 1/4-inch-thick slices.
4. Combine green beans, potato, sweet red pepper, and onion; toss gently. Add half of vinegar mixture; toss gently. Cover and chill 2 hours.
5. Brush tuna steak with 1/2 teaspoon olive oil. Place on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into pieces.
6. Place spinach on a serving plate. Arrange green bean mixture, tuna, tomato, and olives evenly over spinach. Drizzle remaining vinegar mixture evenly over salad.

white wine vinegar, water, mustard, olive oil, freshly ground pepper, green beans, red potatoes, sweet red pepper, purple onion, tuna, olive oil, vegetable cooking spray, fresh spinach, tomatoes, olives

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