Salade Niçoise

🔥 Prep

• Rinse and pat dry the 1 pcs lettuce, then tear into bite‑size pieces.
• Trim the 150 g green beans, snapping off the stems and any tough ends.
• If using fresh tuna, pat the 200 g tuna steak dry and season lightly with salt and pepper; if using canned, drain and flake the 200 g tuna.
• Place the 2 pcs eggs in a saucepan and cover with cold water (enough to submerge them by about 2 cm).
• If using olives with pits, pit the 50 g olives (or leave whole if preferred).

🔥 Cook

• 1. Fill a medium pot with water, add a pinch of salt, and bring to a boil over high heat; add the 150 g green beans and cook for 3‑4 minutes until crisp‑tender, then immediately transfer to an ice‑water bath to stop cooking.
• 2. In the same pot (or a separate one), bring water to a boil, gently lower the 2 pcs eggs in, and cook for 9‑10 minutes for hard‑boiled eggs; after cooking, cool under running water, peel, and halve lengthwise.
• 3. While the eggs are cooling, heat a skillet over medium‑high heat and add 1 tbsp olive oil; once shimmering, lay the seasoned 200 g tuna steak in the pan and sear for 1‑2 minutes per side for a rare center (adjust time for preferred doneness), then transfer to a plate, let rest for 2 minutes, and slice thinly against the grain.
• 4. (Optional) If using canned tuna, simply flake the 200 g tuna and set aside; no searing needed.
• 5. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, a pinch of salt, and freshly ground pepper to make a quick vinaigrette.

🔥 Serve

• Arrange the torn lettuce on a large platter or shallow bowls as the base.
• Neatly pile the blanched green beans, sliced tuna, halved eggs, and olives over the lettuce.
• Drizzle the prepared vinaigrette evenly over the salad and give a light toss if desired, or serve dressing on the side.
• Serve immediately with crusty French baguette slices or sliced boiled potatoes on the side, if desired.