Salade Niçoise
Together with a crusty loaf of bread and a nice wine, dinner is complete.

½ Pound haricots verts or other green beans
½ Pound red potatoes
6 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
Salt and pepper to taste
12 Ounces yellowfin tuna steaks
5 Cups mixed salad greens
2 Small red onions
½ Each red, yellow and green peppers
10 Niçoise or Calamata olives
1 Large tomato, diced

Blanch beans in water until al dente. Plunge into an ice water bath to stop cooking and set aside.

Cook potatoes uncovered in boiling water for 15 minutes. Drain under cold running water and set aside.

For the vinaigrette, mix together olive oil, vinegar salt and pepper.

Grill tuna under broiler or barbecue until opaque.

To assemble the salad, mix salad greens, onion, peppers, capers, olives and tomatoes with the viniagrette. Mound on a plate and place tuna on top.

Serves four