Seared Tuna With Nicoise Potato Salad

• 3/4 pound fingerling potatoes, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 medium heirloom tomatoes, seeded and chopped
• 2 plum tomatoes, seeded and chopped
• 1 small red onion, chopped
• 1/2 cup pickled dill green beans, cut into 1/2-inch pieces
• 1/2 cup pitted Greek olives, chopped
• 2 hard-boiled large eggs, chopped
• 1 tablespoon capers, drained
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 4 tuna steaks (4 ounces each)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• French bread baguette slices and minced fresh basil, optional

1. Place potatoes on a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat.
2. Bake, uncovered, at 425u0b0 until tender, 30-35 minutes, stirring every 10 minutes. Cool.
3. In a large bowl, combine the potatoes, tomatoes, onion, beans, olives, eggs and capers. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
4. Brush steaks with oil; sprinkle with salt and pepper. In a large skillet, cook tuna over medium-high heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center. Cut into 1/2-in. slices. Divide potato salad among four plates. Top with tuna. Serve with baguette and sprinkle with basil if desired.

potatoes, olive oil, heirloom tomatoes, tomatoes, red onion, dill green beans, olives, eggs, capers, olive oil, lemon juice, garlic, lemon zest, anchovy paste, pepper, tuna, olive oil, salt, pepper, bread

Taken from www.tasteofhome.com/recipes/seared-tuna-with-nicoise-potato-salad/ (may not work)