Salade Nicoise

• 12 ounces tiny new potatoes
• 2 eggs
• 8 ounces green beans
• 8 ounces fresh tuna
• 1 to 2 slices red onion, 1/2 cup chopped
• 3 to 4 large basil leaves, 2 tablespoons chopped
• 6 oil-cured black olives
• 2 ripe medium tomatoes
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 2 teaspoons capers
• Freshly ground black pepper to taste
• 18 teaspoon salt
• 4 soft lettuce leaves, like Boston or bibb

1. Scrub but do not peel potatoes; cook with eggs in pot large enough to hold potatoes, eggs and green beans.
2. Turn on broiler if using.
3. Trim green beans.
4. Add them after the potatoes and eggs have cooked about 12 minutes.
5. Prepare stovetop grill, if using.
6. Grill or broil tuna, following Canadian rule: measure fish at thickest part, and cook 8 to 10 minutes per inch, turning once.
7. Finely chop onion.
8. Wash, dry and cut basil leaves into thin strips; pit olives.
9. Wash, trim and cut tomato into wedges.
10. In small bowl whisk lemon juice, olive oil, mustard and anchovy paste.
11. Stir in capers, onion, basil and olives.
12. When green beans are cooked, drain and cut in half crosswise.
13. When potatoes are cooked, drain and quarter or halve.
14. When eggs are cooked, drain and run under cold water; shell and discard one yolk.
15. Cut remaining whole egg and white in quarters.
16. When tuna is ready, cut into bite-size pieces.
17. Arrange tuna, potatoes, green beans, eggs and tomatoes on lettuce leaves on a platter; spoon with dressing.
18. Season with salt and pepper.

potatoes, eggs, green beans, tuna, red onion, basil, oilcured black olives, tomatoes, lemon juice, olive oil, mustard, anchovy paste, capers, freshly ground black pepper, salt, bibb

Taken from cooking.nytimes.com/recipes/4032 (may not work)