Vinaigrette
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Place onion, garlic, basil leaves, salt, and pepper in a Mason jar. Mix well.
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Add vinegar and marinate for 15 minutes. Add mustard and oil, secure lid and shake well. Set aside.
Salad
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Fill a medium saucepan with cold water. Add salt, and cook potatoes for 12 to 15 minutes depending on their size. Remove cooked potatoes with a skimmer and cut them in half. Drizzle with a bit of vinaigrette and set aside.
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Bring water back to a boil and cook the beans for about 4 minutes. Strain and immerse in cold water for 1 minute to stop the cooking process.
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In a large bowl, add the tomatoes, olives, potatoes, beans and sliced red onion (if desired). Drizzle with as much vinaigrette as needed and mix gently. Taste and adjust seasoning. Set aside.
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Generously salt tuna steaks on both sides, then sprinkle with ground pepper.
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Heat a skillet on high. Add a drizzle of olive oil and sear steaks for 2 or 3 minutes on both sides.
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Remove from heat and allow to sit for 4 minutes.
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Serve the salad onto four plates. Top each plate with a tuna steak and several hardboiled egg quarters. Drizzle a little vinaigrette on top if desired.
TIP: Cooking hardboiled eggs
Put the eggs in a medium-size saucepan, cover with cold water and add salt. Bring to a boil, turn off the heat, cover and let sit for 10 minutes. Remove the eggs, run them under cold water for a few minutes then peel them under cold water.
NO WASTE:
Cook more beans or potatoes and use the rest of the vinaigrette to make salad topped with canned salmon or sardines for lunch.