By cooking.nytimes.com

Salade Niçoise With Fresh Tuna

Ingredients

6 servings

0.75 poundred potatoes

1 ½ tablespoonsdijon mustard

5 clovesgarlic

peeled, crushed and chopped

1 ½ tablespoonsred-wine vinegar

7 tablespoonsextra-virgin olive oil

2 teaspoonssalt

3 teaspoonspepper

freshly ground

1 ½ cupswater

0.75 poundstring beans

preferably haricot verts, tips and strings snapped off

1yellow pepper

2tomatoes

very ripe, medium-size

1 ½ cupsred onions

sliced

1 cupnicoise olives

or black oil-cured

1 poundfresh tuna

1 teaspooncanola oil

12 leavesred lettuce

dozen

1 cupbasil leaves

loose, shredded into large pieces

Instructions