Jacques's Near-Nicoise Salad With Sauteed Fresh Tuna

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SF Gate

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Ingredients

4 ounces fresh tuna, in one chunk

1/4 teaspoon salt

1/3 cup Jacques's Vinaigrette in a Jar (see recipe)

2 tablespoons chopped scallion

1/2 cup cooked waxy potatoes, such as fingerlings or small red or white new potatoes, in 1/2-inch chunks

3 tablespoons small black nicoise olives

1/4 cup thinly sliced red onion

5 or 6 fresh basil leaves

1 small ripe tomato, cut into wedges

1 hard-boiled egg, quartered into wedges

1/8 teaspoon freshly ground pepper

A large handful mesclun or other tender salad greens

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