Salade Niçoise

Ingredients

• 3 tablespoons fresh lemon juice
• 2 pounds tuna steaks (about 2 [8-ounce] steaks)
• Freshly ground pepper
• Cooking spray
• 10 small red potatoes (about 1 pound)
• 1/2 pound green beans, trimmed
• 4 cups torn romaine lettuce
• 4 cups trimmed watercress (about 1 bunch)
• 3 medium tomatoes, each cut into 6 wedges
• 3 hard-cooked large eggs, quartered lengthwise
• 1 small green bell pepper, cut into strips
• 1/2 cup niçoise olives
• 2 tablespoons capers
• 6 canned anchovy fillets
• Garlic-Basil Vinaigrette

Preparation

1. Drizzle lemon juice over tuna; sprinkle with pepper. Marinate in refrigerator 15 minutes; discard lemon juice. Prepare grill or broiler; place tuna on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until medium-well. Break tuna into chunks; set aside.
2. Steam potatoes, covered, 3 minutes. Add green beans, and steam, covered, an additional 8 minutes or until vegetables are crisp-tender; cool.
3. Combine lettuce and watercress on a large serving platter. Arrange tuna, potatoes, green beans, tomatoes, eggs, and bell pepper over greens. Top with olives, capers, and anchovy fillets. Drizzle Garlic-Basil Vinaigrette over salad.