This classic French composed salad is not only a delicously healthy feast for your belly, but a feast for the eyes!
Rub the tuna steaks with oilve oil. Combine the salts and pepper and rub onto both sides of the tuna.
Drizzle a little more oil into a nonstick pan set over high heat. Place the tuna in the pan and sear on both sides, about 2 mins per side depending on the thickness of your tuna. I recommend very rare for this recipe.
Remove the tuna to a cutting board and slice very thinly, ACROSS the grain.
Whisk together all the ingredients except the olive oil. Add the olive oil in a slow, steady stream while continually whisking. (Alternatively blend in a mini prep food processor until emulsified.)
Toss the warm potatoes with 2 Tbsp of the dressing and let stand.
Arrange the lettuce leaves on a large serving platter in a single, overlapping layer.
Arrange the ingredients over the lettuce in clusters in the following order: potatoes, haricot verts, cucumbers, tomatoes, anchovies, sliced seared tuna, olives, and hard boiled egg halves.
Season with salt and serve with dressing.