Marinated Tuna Salade Nicoise

1. 1

   For the marinated tuna:

2. 2

   Combine the olive oil, herbs, fennel seed, and pepper to taste and spread over the tuna.

3. 3

   Cover and refrigerate without turning for 8 hours or overnight.

4. 4

   When ready to cook, remove the tuna from the oil, leaving some seasonings on its surface.

5. 5

   Sprinkle with salt and pepper.

6. 6

   In a large skillet over high heat, sear the tuna on all sides, 2 to 3 minutes, until cooked rare.

7. 7

   For the vegetables:

8. 8

   Place the potatoes in a medium saucepan with cold salted water and bring to a boil over high heat.

9. 9

   Reduce the heat to medium and simmer until tender, about 15 minutes.

10. 10

    Drain and cut into quarters.

11. 11

    While still warm, toss with 1/4 cup of the sherry vinaigrette.

12. 12

    Taste and re-season, if necessary.

13. 13

    Half-fill a medium saucepan with salted water, bring to a boil over high heat, and blanch the haricots verts until tender, 2 to 3 minutes.

14. 14

    Immediately plunge into ice water and drain in a colander for 5 minutes.

15. 15

    Toss the beans with the remaining sherry vinaigrette, and check the seasoning.

16. 16

    To serve:

17. 17

    Divide the potatoes and haricots verts among 4 serving plates, arranging them in the center.

18. 18

    Slice the tuna 1/4 inch thick and fan the slices around the vegetables.

19. 19

    Drizzle the tuna with the roasted garlic-black olive oil.

20. 20

    Garnish with the herbs, if desired.

* Per serving · 4 servings · Values may vary.