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1
The Vinaigrette: Whisk all the ingredients together.
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2
Season to taste with salt and pepper.
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3
Set aside.
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4
The Salad: bring a large saucepan 2/3 full of water to a simmer.
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5
Add the eggs, gently, bring back to a simmer and cook 8-10 minutes.
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6
Remove the eggs and cool them immediately under cold water.
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7
Tap them all over to break the shells, then peel them and cut lengthwise into quarters.
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8
Return the water in the saucepan to a boil, add the potatoes, and boil until barely tender (the will cook more later), about 10 minutes.
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9
Remove the potatoes from the water and let cool, then slice them in half.
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10
Return the water to a boil and add a teaspoon of salt.
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11
Add the green beans.
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12
Boil until barely tender, about 2-3 minutes.
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13
Drain and cool under cold water immediately to stop them cooking.
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14
Put the tuna and the potatoe halves in a shallow dish and pour 1/4 c.
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15
of the marinade over them, turning them so they are all well coated.
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16
Heat your grill.
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17
Keep the heat about medium.
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18
Lay the potatoes on the grate and cook about 4-5 minutes per side, or until nice and golden brown all over.
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19
Grill the tuna, turning only once, about 4-5 minutes total for rare, 6-8 minutes total for medium (rare is best, medium if you must-).
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20
Slice the tuna across the grain into 1/4-inch thick slices.
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21
On each plate arrange a few butter leaves, and scatter the olives over top.
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22
Divide the eggs, beans, tomatoes and potatoes around the plate.
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23
Fan the tuna slices on one side of the plate.
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24
Drizzle the vinaigrette over top.
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25
Serve at room temperature.
