Salade Nicoise

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 pounds fresh tuna steaks (1 inch thick)
• 1 1/2 pounds small red potatoes, scrubbed and cut into 1-inch cubes
• 1 pound fresh green beans, trimmed
• 1 pint grape or cherry tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 1 head Boston or soft leaf lettuce, patted dry
• 4 hard-cooked eggs, peeled and quartered
• 12 pitted black olives such as Nicoise or Kalamata
• Nicoise Dressing (recipe follows)
• 1 tablespoon Dijon mustard
• 1 tablespoon balsamic or red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 garlic clove, minced
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup olive oil
• Fresh chives or flat-leaf parsley
• (makes 3/4 cup)

1. Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
2. Preheat the oven to convection roast at 450F.
3. Line two rimmed baking sheets with foil and coat with nonstick spray.
4. Combine the olive oil, garlic, salt, and pepper in a mixing bowl.
5. Coat the tuna steaks with the oil mixture and place on one of the baking sheets.
6. Toss the potatoes and green beans with the remaining oil mixture and spread them in an even layer over the second baking sheet.
7. Roast the tuna on the top rack for 5 to 6 minutes, turning once.
8. Remove from the oven.
9. Roast the vegetables on the center or bottom racks for 15 to 20 minutes, until the potatoes are tender and the beans are lightly browned.
10. Combine the roasted potatoes and beans with the red and yellow cherry tomatoes.
11. Line a salad bowl or individual salad plates with lettuce.
12. Top with the roasted vegetables, eggs, and olives.
13. Slice the tuna and fan it over the top of the salad.
14. Drizzle with the dressing and serve.
15. Whisk all the ingredients, except for the olive oil and chives, together in a bowl.
16. Add the olive oil in a thin stream, whisking until combined.
17. Add the chives.
18. Drizzle the dressing over the salad.

extra virgin olive oil, garlic, kosher salt, ground black pepper, tuna, red potatoes, green beans, grape, yellow cherry tomatoes, head, eggs, black olives, nicoise dressing, mustard, balsamic, freshly squeezed lemon juice, garlic, kosher salt, olive oil, fresh chives

Taken from www.epicurious.com/recipes/food/views/salade-nicoise-372514 (may not work)