Ooh-la-la—we’ve taken this classic bistro favorite and fancied it up a bit (while keeping it easy). Use eggs that have been stored at least 10 days; they’re easier to peel.
Start to Finish Time:
Place eggs in a single layer in a non-aluminum saucepan. Add water to cover 1 inch above eggs. Cover and bring to a boil. Remove from heat and let stand 15 minutes. Set aside to cool. Peel and slice in half.
Blanch green beans: Boil about 7 minutes, until bright green and crisp-tender; then plunge immediately into ice water to stop the cooking. Drain and set aside.
Sprinkle salt and pepper over tuna on both sides; press seasonings into the flesh.
Pour olive oil into a sauté pan over medium-high heat. Sear tuna well, creating a peppery crust, about 3 minutes. Turn tuna over carefully and repeat.
Remove tuna to a platter. After about 10 minutes, slice and arrange it. Add little piles of green beans, radishes, and eggs. Add little piles of olives around and in between other ingredients.
In a separate salad bowl, toss lettuce with enough Simple Vinaigrette to coat. Place a pile of lettuce leaves on each of 8 plates; guests may select tuna and toppings from the large platter.
Combine vinegar, salt, and pepper. Stir to dissolve salt.
Drizzle olive oil in slowly, whisking constantly, to form an emulsion.
Yield: about ⅓ cup