Fill a pot with cold water, add potatoes and eggs, bring to a boil, then reduce to simmer. Cook potatoes 15-20 minutes until fork-tender. Remove eggs at 9 minutes and transfer to ice water immediately. Drain potatoes and slice in half while warm.
4 pieces hard-boiled eggs, 1 lb small new potatoes
Bring a separate pot of salted water to a boil. Add green beans and cook for exactly 2-3 minutes until bright green and crisp-tender. Immediately transfer to ice water for 1 minute. Drain and pat completely dry.
8 oz green beans
Whisk lemon juice or vinegar, Dijon mustard, salt, and pepper in a small bowl until combined. Slowly drizzle in the olive oil while whisking constantly until emulsified and thick. Taste and adjust seasoning as needed.
0.33 cup Niçoise olives, 0.25 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, salt, black pepper
Heat a cast iron or heavy skillet over medium-high heat for 3-5 minutes until very hot. Pat tuna dry with paper towels. Season both sides with salt and pepper. Add 1 tablespoon olive oil to the pan. Sear tuna 1-2 minutes per side until a golden crust forms, but the center remains rare. Remove to cutting board, tent with foil, rest 5 minutes, then slice crosswise into ¼-inch pieces.
1 to 1.5 lb fresh tuna steak, 0.25 cup olive oil, salt, black pepper
Arrange mixed greens on a large platter. Add separate sections of sliced potatoes, green beans, quartered eggs, and tomato wedges. Top with sliced tuna, scatter olives and anchovies if desired, drizzle vinaigrette over the entire salad, and serve immediately.
1 to 1.5 lb fresh tuna steak, 4 pieces hard-boiled eggs, 6 to 8 anchovy fillets, 8 oz green beans, 1 lb small new potatoes, 2 cups mixed salad greens, 2 medium tomatoes, 0.33 cup Niçoise olives, 2 tbsp lemon juice, 1 tsp Dijon mustard
