For the salad:
4 tuna steaks, 4 - 6 oz. each
1 lb. small red potatoes, cut in half and boiled till just fork tender, about 15 minutes
1/2 lb. green beans, trimmed and steamed until they are tender-firm, about 6 minutes
1 red bell pepper, seeded and cut into 1/4-in. julienne strips
1 c. cherry or grape tomatoes, cut in half
3/4 c. pitted Nicoise olives
6 c. mixed baby field greens
anchovy fillets (optional)
salt and freshly ground pepper to taste
For the vinaigrette:
1/2 c. extra-virgin olive oil
juice of 1 large lemon
1 Tbsp. Dijon mustard
salt and freshly ground pepper
Place the field greens on a large platter.
Preheat a nonstick grill pan over medium-high heat. Lightly brush each tuna steak with a small amount of olive oil. Grill the steaks for approximately 5 minutes on each side. Transfer the tuna steaks to a plate and season with salt and pepper.
While tuna is resting, immediately grill the red pepper strips in the same pan. Remove and place peppers on bed of field greens.
Slice the tuna thinly and fan the slices on top of the salad platter. Arrange the remaining salad ingredients around the tuna.
To make the vinaigrette, whisk together the lemon juice and the mustard. Slowly whisk in the oil in a thin stream to emulsify the mixture. Season to taste with salt and pepper.
Drizzle vinaigrette over the salad. Serve immediately.