Salad Nicoise with Grilled Tuna

A Nicoise Salad can be found in all of the best French restaurants. Traditionally it is served with Dijon vinaigrette. This salad celebrates the veggies of the season and pairs them with freshly seared tuna and steamed artichoke hearts.
4 (6 ounce) tuna steaks

10 to 12 small new potatoes, about 3 cups
1 pound fresh green beans, about 3 cups
2 large artichokes, outer leaves removed, trimmed
1 pint cherry tomatoes, sliced in half, about 2 cups
2 hard boiled eggs, quartered
1 (4 1/4 ounce) can sliced black olives, about 2/3 cup
1 (10 ounce bag) mixed lettuce leaves, about 4 cups
freshly ground pepper

  1. Marinate the fresh tuna steaks.
  2. Boil the potatoes until just tender. Rinse in cold water. Slice in half. Place them in the refrigerator to cool.
  3. Steam the green beans for several minutes until just crisp tender. Remove to a bowl of ice water to stop the cooking process. Drain well and set aside.
  4. Trim the outer leaves from the artichokes. Slice off the top and peel the stems. Steam the artichokes for 30 to 45 minutes until tender. Cool. Remove the spiny choke from the center and the remaining outer leaves to reveal the tender hearts and stem. Slice each one into quarters.
  5. Warm a grill pan over high heat, and spray it with a vegetable oil spray.
  6. Remove the tuna from the marinade. Lay the steaks onto the grill pan and sear both sides of the steak. Sear the tuna, turning once, about 2 - 4 minutes per side.
  7. Assemble the salad by lining a large platter with the lettuce leaves. Top the leaves with sections of green beans, potatoes, tomatoes, and egg quarters. Slice the tuna into medallions and place on both sides of the platter. Garnish the salad with the quartered artichoke hearts. Season with freshly ground pepper. Serve with a pitcher of Dijon vinaigrette on the side.

    SIMPLE SUBSTITUTION: If fresh tuna is not available, feel free to use canned tuna on the platter. Substitute with marinated artichoke hearts if time does not permit fresh artichokes.

    Serves 6 to 8
    Preparation time about 45 minutes