Hot Niçoise Salad

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1/2 pound green beans

1 cup grape tomatoes, halved

1/2 cup pitted Niçoise olives (3 ounces)

1 cup roasted red or yellow bell peppers, cut into strips

Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped

1/2 cup torn basil leaves

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Four 6-ounce, 1-inch-thick tuna steaks

4 large eggs

2 tablespoons fresh lemon juice

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