TOSSED TUNA SALAD NIÇOISE

TOSSED TUNA SALAD NIÇOISE

Ingredients:
1 lb (500 g) small red-skinned potatoes, cut into eighths
⅓ cup fresh lemon juice
2 Tbsp olive oil
2 Tbsp dijon mustard
½ tsp salt
12 oz (375 g) green beans, cut into 2-in (5 cm) lengths
2 tuna steaks (1 in or 2.5 cm thick, 1½ lb or 750 g total)
½ tsp ground black pepper
1 pint cherry tomatoes, halved
1 bunch watercress, tough stems trimmed
1 belgian endive, cut crosswise into ½-in (1 cm) slices

Directions:
1. In large pot of boiling water, cook potatoes for 10 minutes, or until tender. Drain.
2. Meanwhile, in large bowl, whisk together lemon juice, oil, mustard, and ¼ tsp salt. Add potatoes
while still warm, tossing to coat.
3. In vegetable steamer, steam green beans for 4 minutes, or until crisp-tender. Add to bowl with
potatoes and toss to combine.
4. Meanwhile, preheat broiler. Place tuna on broiler pan and sprinkle with pepper and remaining ¼
tsp salt. Broil 6 in (15 cm) from heat for 3 minutes per side for medium-rare.
5. Add tomatoes, watercress, and endive to bowl, tossing well. To serve, slice tuna and place on top.