Herb-Infused Tuna Niçoise on Salt Block | DishGen Recipe

Ingredients

• 1 (10 to 12-inch) square salt block, at least 1 ½ inches thick
• 1 large shallot, finely chopped
• ¼ cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• ½ teaspoon anchovy paste
• ½ cup extra-virgin olive oil, divided
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh tarragon leaves
• 1 teaspoon dried lavender
• ½ teaspoon coarsely ground black pepper, divided
• 2 (6-ounce) tuna steaks, about 1½ inches thick
• 4 red-skin or golden potatoes, thinly sliced
• 8 ounces haricot vert green beans or other young tender green beans, stems trimmed
• 1 head Boston lettuce, broken into leaves
• ¼ cup drained bottled capers
• ½ pint grape tomatoes, quartered lengthwise
• 3 hard-cooked eggs, peeled and quartered
• ½ cup Niçoise or other oil-cured black olives
• 8 fresh basil leaves, cut into fine strips