Ahi Tuna Niçoise Salad

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. In a bowl, whisk together the vinegar, mustard, and 2 tablespoons of olive oil; season with salt and pepper. Add the potato wedges to the large pot of salted boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl; toss with 1 tablespoon of the dressing. Taste, then season with salt and pepper if desired.

Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Meanwhile, cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Peel the radish; quarter lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radish and halved tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Cut the chives into 1/2-inch pieces. Roughly chop the olives, peppers, and parsley leaves and stems. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned radish and tomatoes. Wipe out the pan.

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. 

*The USDA suggests cooking tuna until an instant-read thermometer registers a minimum of 145°F.

While the fish rests, to the bowl of prepared radish, tomatoes, and green beans, add the  arugula, chive pieces, and remaining dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the salad topped with the dressed potatoes, sliced fish, and seasoned eggs. Garnish with the olive topping. Enjoy!