Salade Niçoise Recipe. Honoring Julia Child - Levana Cooks

Ingredients

• 2 tablespoons olive oil
• 4 pieces fresh tuna, or frozen fresh, thawed, about 5-6 ounces each, 1-inch thick, all skin and black parts removed
• Freshly ground pepper to taste
• 2 heads romaine or Boston lettuce, torn
• 4 plum tomatoes, seeded and cut in wedges
• ¼ medium red onion, cut in very thin strips
• 1 dozen small red bliss potatoes, scrubbed, boiled until just tender, and halved
• 2 red bell peppers, rinsed and cored (or bottled), broiled or roasted, peeled and cut into strips
• 2 dozen Nicoise olives (oil-cured olives will work very well too)
• 4 hard-boiled eggs, peeled and halved
• 1 pound haricots verts (or perfect string beans), boiled until just tender, rinsed in cold water and drained