Salade Niçoise

Dressing

1/2 cup(s) olive oil
1/2 teaspoon(s) fresh rosemary, chopped
1 clove(s) garlic, minced
1/4 cup(s) red wine vinegar
1/4 teaspoon(s) Salt
1/4 teaspoon(s) pepper
Salad

1 can(s) (16 to 19 oz.) cannellini beans, rinsed and drained
1/2 cup(s) Kalamata olive halves
1/4 cup(s) red onion, diced
1/2 pound(s) green beans, cooked
1 head(s) green leaf lettuce, torn into pieces
2 tomatoes, sliced
2 tablespoon(s) parsley, chopped
2 clove(s) garlic, minced
1/2 teaspoon(s) lemon peel, grated
Tuna

3/4 pound(s) tuna steak
1/2 teaspoon(s) olive oil
1/8 teaspoon(s) salt
1/8 teaspoon(s) pepper


Directions

For dressing, microwave olive oil and rosemary in a glass measuring cup on high for 1 minute. Add remaining dressing ingredients. Combine cannellini beans, olives, onion, and 1/4 cup of the dressing. Toss green beans with 1 Tbsp of the dressing.

Brush tuna with olive oil and sprinkle with salt and pepper. Grill or broil 4 to 6 minutes per side. Cool slightly and slice.

Toss lettuce with 3 Tbsp dressing. Arrange lettuce on platter, then top with tuna, green beans, bean salad, and tomatoes. Combine parsley, garlic, and lemon peel.

Sprinkle salad with parsley mixture and drizzle remaining dressing over tuna and tomatoes.