Directions

1.  Place the tuna in a bowl and coat it with olive oil and vinegar. Season with salt and pepper.

2.  Marinate for 15 minutes, turning once or twice.

3.  Bring a medium sized saucepan of salted water to a boil. Add the green beans and cook until just tender - 3 to 4 minutes.

4.  Spoon out beans (to reserve the boiling water) to a colander under cold water and set aside.

5.  Add the potatoes to the boiling water and cook until tender - about 10 minutes.

6.  Drain the potatoes into a colander and set aside.

7.  Place a nonstick skillet over medium heat and place the tuna in the skillet.

8.  Sear until it is lightly browned on the outside and pale pink on the inside - about 5 1/2 minutes per side.

9.  Remove tuna to a plate a set aside for 5 minutes.

10.  Cut the tuna into 1 inch slices across the grain, then cut the slices into 1 inch cubes.

11.  Cut the green beans into 1/2 inch pieces and place large bowl with the potatoes, olives, and 1 tbsp of chopped parsley.

12.  Toss with 1/4 cup of the vinaigrette (see recipe below).

13.  Arrange the beans and potatoes on a platter.

14.  Top with the tuna and sprinkle with the chopped eggs.

15.  Drizzle with the remaining 1/4 cup vinaigrette and sprinkle with the remaining tbsp of chopped parsley.

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Directions

1.  In a small bowl, whisk together the mustard, vinegar, sugar, salt and pepper.

2.  Slowly drizzle in the olive oil, whisking constantly until thickened.

3.  If desired, add the garlic cloves and let them flavor the vinaigrette over night. Remove and discard.