Marinated Tuna Salade Nicoise

• 2/3 cup virgin olive oil
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 sprigs fresh savory
• 2 tablespoons cracked fennel seed
• Freshly ground black pepper
• 1 pound tuna loin
• Kosher salt
• 12 new potatoes
• 1/3 cup Sherry Vinaigrette
• 12 haricots verts or slender green beans
• 8 tablespoons Roasted Garlic-Black Olive Oil
• Sprigs of fresh thyme, tarragon, or chives (optional)

1. For the marinated tuna:
2. Combine the olive oil, herbs, fennel seed, and pepper to taste and spread over the tuna.
3. Cover and refrigerate without turning for 8 hours or overnight.
4. When ready to cook, remove the tuna from the oil, leaving some seasonings on its surface.
5. Sprinkle with salt and pepper.
6. In a large skillet over high heat, sear the tuna on all sides, 2 to 3 minutes, until cooked rare.
7. For the vegetables:
8. Place the potatoes in a medium saucepan with cold salted water and bring to a boil over high heat.
9. Reduce the heat to medium and simmer until tender, about 15 minutes.
10. Drain and cut into quarters.
11. While still warm, toss with 1/4 cup of the sherry vinaigrette.
12. Taste and re-season, if necessary.
13. Half-fill a medium saucepan with salted water, bring to a boil over high heat, and blanch the haricots verts until tender, 2 to 3 minutes.
14. Immediately plunge into ice water and drain in a colander for 5 minutes.
15. Toss the beans with the remaining sherry vinaigrette, and check the seasoning.
16. To serve:
17. Divide the potatoes and haricots verts among 4 serving plates, arranging them in the center.
18. Slice the tuna 1/4 inch thick and fan the slices around the vegetables.
19. Drizzle the tuna with the roasted garlic-black olive oil.
20. Garnish with the herbs, if desired.

virgin olive oil, rosemary, thyme, freshly ground black pepper, loin, kosher salt, potatoes, sherry vinaigrette, haricots, garlic, thyme

Taken from www.cookstr.com/recipes/marinated-tuna-salade-niccediloise (may not work)