Salad Nicoise – Fustini's Oils & Vinegars

Ingredients

• 2 each 4-ounce tuna steaks
• 1 tablespoon Fustini's Herbs de Provence olive oil
• salt and pepper
• 8-ounce spring mix
• 8 small potatoes, such as fingerlings, cooked and cooled and cut in half
• ½ teaspoon Fustini's White Truffle Infused olive oil
• 8 green bean, fully cooked but still firm and cooled
• 1 teaspoon Fustini's Citrus Oregano Balsamic vinegar
• 16 black oil-cured olives
• 1 red pepper, roasted, peeled, seeded, and cut into thin strips
• 1 tablespoon Fustini's Delicate SELECT olive oil
• 4 Heirloom tomatoes, cut into quarters
• sea salt