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1
To make the vinaigrette: combine all ingredients in a mason jar.
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2
Screw the cap on the jar and shake the vinaigrette vigorously to emulsify.
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3
Set the dressing aside while preparing the salad so the flavors can marry.
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4
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up.
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5
To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat.
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6
Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs.
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7
Place a steamer basket or colander on top of the simmering water.
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8
Put the green beans in the steamer and cover with a lid.
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9
Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender.
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10
Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water.
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11
Peel the shells off the eggs and cut them in 1/2 lengthwise.
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12
Place a large skillet over medium-high heat.
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13
Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper.
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14
Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter.
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15
Transfer the tuna to a cutting board and slice.
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16
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl.
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17
Take the vinaigrette and give it another good shake to recombine.
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18
Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper.
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19
Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity.
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20
Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim.
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21
Drizzle with the remaining vinaigrette and serve.
