Tuna Potato Salad - Chef Michael Smith

Ingredients

• 2 pounds (1 kg) of baby red potatoes, cut in half
• 1 pound (450 g) of green beans, cleaned
• 1 cup (250 mL) of Kalamata olives
• 1/2 cup (125 mL) of extra virgin olive oil
• 1 heaping tablespoon (20 mL) of Dijon mustard
• The zest and juice of 2 lemons
• A splash of vegetable oil
• 1 8 ounce (225 g) very fresh tuna steak
• Salt and pepper