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1
Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat.
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2
Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork.
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3
Drain off the water and set the potatoes aside until cool enough to slice.
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4
Meanwhile, prepare the dressing.
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5
In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper.
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6
Peel the potatoes, if desired, and cut into 1/2-inch slices.
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7
Toss with the dressing.
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8
Bring the 1 1/2 cups of water to a boil in a saucepan.
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9
Add the beans, cover and return to a boil.
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10
Boil over high heat for 3 to 4 minutes for haricot verts and up to 7 minutes for larger beans, or until just tender but slightly firm to the bite.
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11
Drain and run under cool water for a few seconds to stop the cooking and preserve the bright green color.
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12
Cut the beans in half.
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13
Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled).
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14
Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces.
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15
Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups).
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16
Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.
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17
No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes.
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18
Mix well.
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19
When almost ready to serve, heat 1 large or 2 smaller cast-iron or heavy aluminum skillets over high heat for 4 or 5 minutes, until very hot.
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20
Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil.
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21
Place the tuna cubes in the hot skillet(s) and saute over high heat for about 2 minutes, stirring the cubes until they are lightly browned on the outside and cooked until rare on the inside.
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22
To serve, line a large platter with the lettuce leaves.
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23
Mound the salade nicoise in the center of the platter and sprinkle the freshly cooked tuna and the basil leaves on top.
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24
Serve immediately.
