1 head each of romaine and Boston bibb, torn into 2” pieces
4 quartered Roma tomatoes
5 hard-boiled eggs, shelled and cut in half
1 15-ounce can of quartered artichoke hearts, drained and rinsed
½ peeled and julienne red onion
1 cup of Nicoise olives, pitted
Kosher salt and fresh cracked pepper to taste
Vinaigrette: Whisk together all of the ingredients in a medium size bowl until combined and chill until ready to serve.
Salad: In a large pot of boiling salted water, add in the potatoes and cook for 3 to 5 minutes or until al dente. Remove the potatoes and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
Next, add in the haricot verts and cook for 2 to 3 minutes or until al dente. Remove them and shock in an ice bath immediately. Remove from the water and chill until ready to serve.
Season the tuna on all sides with salt and pepper and set on a plate.
Heat a grill pan over high heat and add in the olive oil. Cook the tuna on both sides until the desired internal temperature is achieved. Remove the tuna and chill until ready to serve.
To Plate: Place the romaine and Boston bib in a bowl or large serving platter and evenly add on the cooked red potatoes, haricot verts, cooked tuna, tomatoes, hard boiled eggs, artichokes, red onions, olives and anchovies.