Grilled Tuna Niçoise Salad | California Olive Ranch

Ingredients

• ¼ cup fresh squeezed lemon juice
• ½ teaspoons salt
• 1 teaspoon Dijon mustard
• ½ cup California Olive Ranch extra virgin olive oil
• Freshly ground black pepper, to taste
• 2 tablespoons capers, drained
• 1 tablespoon chopped fresh basil leaves
• 2 1-inch thick tuna steaks, 6 to 8 ounces each
• 2 medium new potatoes, scrubbed well
• ½ pound asparagus spears, trimmed
• California Olive Ranch extra virgin olive oil, for potatoes and asparagus
• 8 ounces mixed salad greens, washed and dried
• 10 cherry tomatoes, washed
• 10 Nicoise or Greek olives