Niçoise Salad With Grilled Tuna & Potatoes

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Fine Cooking


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1-1/2 lb. 1-inch-thick fresh tuna steaks

Freshly ground black pepper

2 tsp. Dijon mustard

3 Tbs. mayonnaise

2 tsp. honey

3 hard-cooked eggs, peeled and quartered

1 cup Nicoise olives (or other black olives)

3 oz. baby arugula, washed and spun dry (3-3/4 lightly packed cups)

1-1/4 lb. small ripe red, yellow, and orange tomatoes, cut into wedges

1 recipe Basil Vinaigrette

16 large basil leaves, torn into small pieces

4 oz. small inner leaves of red leaf lettuce, washed, dried, and torn into bite-size pieces (4-1/2 lightly packed cups)

18 small (baby) red potatoes (about 1-1/4 lb.)

12 oz. haricots verts (thin green beans), trimmed

Kosher salt

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