- 8 small white or red-skinned potatoes (about 3/4 lb.)
- 1/2 pound (a couple of handfuls) haricots verts (thin green beans), trimmed
- 4 large eggs
- 1 large heart of romaine, chopped
- 1 large head Bibb or butter lettuce, coarsely torn
- 1 pint cherry tomatoes, halved
- 4 radishes, thinly sliced
- 4 scallions, thinly sliced
- 1/2 cup Nicoise olives, pitted
- 3 - 4 tablespoons (a fat handful) tarragon, coarsely chopped
- 4 tuna steaks (about 6 oz. each)
- A drizzle of vegetable or peanut oil
- Herbes de Provence, for sprinkling
- 4 anchovy fillets
- 2 cloves garlic
- 1 small shallot
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- About 1/2 cup EVOO
In a large saucepan, cover the potatoes with 1 inch of cold water, salt the water and bring to a boil over medium-high. Cook the potatoes until just tender, 8 to 10 minutes. Using a slotted spoon, transfer to a plate and let cool. Prepare a large bowl of ice water to cool the green beans. Add the green beans to the boiling water; cook until crisp-tender, about 3 minutes; drain. Transfer to the ice water to cool; drain. Slice the potatoes.
In a small saucepan, cover the eggs with cold water; bring to a boil. Remove from the heat, cover and let stand 12 minutes. Crack the eggs all over, then soak in cold water 5 minutes to loosen the shells. Peel and quarter the eggs.
Heat a large cast-iron skillet or a heavy nonstick pan over medium-high to high.
Arrange the lettuces on plates or a platter. In a large bowl, toss the tomatoes, radishes, scallions and olives. Top the lettuces with the potatoes, green beans and the radish mixture; sprinkle with tarragon.
Drizzle the tuna steaks with oil; season with salt, pepper and herbes de Provence. Add to the skillet and cook 2 minutes per side for pink centers and 3 minutes per side for opaque centers. Slice and arrange on the salad.
On a cutting board, finely chop the anchovies. Grate the garlic over the anchovies. Using the flat side of a large knife, smear the mixture across the cutting board until a paste forms; transfer to a small bowl. Grate in the shallot, then whisk in the vinegar and mustard; gradually whisk in the EVOO in a slow, steady stream. Season. Pour over the salad.