"This Salade Niçoise is a famous dish among dieters." Serving: Serves 8 to 10

• 3 tbsps. best quality cider vinegar
• 1 tbsp. Dijon-style mustard
• 1 cup plus 2 tbsps. extra virgin olive oil
• 1 medium new white onion, sliced paper-thin
• 2 cloves garlic, minced
• 3 cups flat-leaf parsley leaves, loosely packed
• 3/4 cup mixture of tarragon and fresh chervil leaves, loosely packed
• Sea salt and freshly ground black pepper to taste
• N/A freshly ground black pepper
• 2 lbs. fresh tuna
• 1 tbsp. extra-virgin olive oil, for rubbing on the tuna
• N/A Sea salt
• N/A freshly ground black pepper
• 20 anchovy fillets (preferably packed in oil)
• 1 lb. green beans, trimmed
• 1 lb. yellow beans, trimmed
• 2 lbs. of tiny new potatoes, scrubbed
• 1/2 each red and yellow bell peppers, cut in thin (1/4-inch) strips
• 1/2 yellow bell peppers
• 6 medium red and yellow tomatoes, stemmed and quartered
• 5 farm eggs, hard-cooked and peeled
• 1 cup nicoise olives
• Sprigs of parsley and chervil, for garnish
• N/A chervil Sprigs

• Stir mustard and vinegar together in a large bowl to make vinaigrette. Slowly stream in oil and whisk until emulsified. Mix in onions and garlic. Mince parsley, then add, along with chervil and tarragon, in the dressing; combine thoroughly. Add pepper and salt to taste. • Making Salad: Run tuna through water, blot dry and leave in the fridge until just prior to cooking to make salad. • Make a small fire in the barbecue. Once coals turn red and ash-dusted, separate them and place rosemary on top. Place grill over the coals. Lightly rub olive oil all over the tuna and bring onto the grill. Cover, keeping the vents open, so tuna can grill and release smoke simultaneously. Grill tuna for 5-7 minutes until lightly golden and almost cooked. Gently flip to the other side and cook tuna until golden and opaque, about 5 to more 7 minutes. Cooking time depends on the fire’s temperature, so make sure to keep an eye on it. Move tuna to a plate, sprinkle with a little pepper and salt and allow to cool at room temperature. Once it is cool enough to handle, gently take out the skin and bones remaining. Drizzle about 3 tbsps. of vinaigrette on both sides, then preserve at room temperature. • Drain oil off the anchovies and blot dry. • Boil 4 cups of water in the bottom of a steamer. Put in 1/2 beans, and steam, covered, for about 6 minutes until tender but still firm to the bite. Take beans out of the steamer, allow to chill on a wire rack lined with a cotton tea towel. Do the same process with the rest of beans. • Bring 1/3 of the dressing a medium bowl. • Boil salted water in a medium pot, then put in the potatoes. Cook for about 15 minutes until tender through. Let drain. Peel the potatoes if preferred once they are cool enough to handle. Add warm potatoes to 1/3 of the vinaigrette. Toss, and put aside. • Place peppers and beans in the center of a serving platter, then toss with an adequate amount of vinaigrette to put salad together to fully moisten. Gently and aesthetically place anchovy fillets on top. Divide eggs in fourth and set, along with tomatoes, around the peppers and beans. Drizzle 2-3 tbsps. of vinaigrette over top. • Bring potatoes on a separate platter. Flake tuna into large pieces, then beautifully set on top of the potatoes. Add olives over. Pour any vinaigrette remaining and add chervil and a few parsley sprigs to decorate. Serve at once.

Nutrition Information
• Calories: 661 • Total Carbohydrate: 40 g • Cholesterol: 153 mg • Total Fat: 39 g • Fiber: 10 g • Protein: 42 g • Sodium: 1536 mg • Saturated Fat: 6 g