Seared Tuna Nicoise

Read it through once before you start the pan.

1. 1Step 1. Put the gold potatoes in a saucepan of cold salted water, set a second saucepan of water beside it, and bring both to a boil over high heat.
2. 2Step 2. Simmer the potatoes for 12 minutes until a knife slides in easily.
3. 3Step 3. While the potatoes simmer, lower the eggs into the second saucepan of boiling water and cook for 9 minutes.
4. 4Step 4. Lift the eggs into a bowl of cold water.
5. 5Step 5. Blanch the green beans in the egg water for 3 minutes until tender-crisp.
6. 6Step 6. Drain the green beans and plunge them into the bowl with the eggs until cold.
7. 7Step 7. Drain the potatoes and spread them on a plate to cool while you finish the salad.
8. 8Step 8. Lift the eggs and green beans out of the water, and peel and quarter the eggs.
9. 9Step 9. Pat the ahi tuna dry and rub it with 1 tbsp of the extra virgin olive oil and a pinch of the salt and black pepper.
10. 10Step 10. Whisk the remaining extra virgin olive oil, the lemon juice, dijon mustard, garlic, and the remaining salt and black pepper in a small bowl until emulsified.
11. 11Step 11. Heat a heavy skillet over high heat until very hot, add the tuna, and sear for 2 minutes, turning once halfway, until browned outside and still red in the center.
12. 12Step 12. Slice the tuna into 1 cm thick pieces.
13. 13Step 13. Arrange the romaine lettuce, tomatoes, black olives, potatoes, green beans, eggs, and tuna across 2 plates and drizzle with the dressing.