Ingredients For Nicoise Olive Tapenade:

400 grams Nicoise olives, pitted  
2 ea. anchovies, filleted, cleaned
Extra virgin olive oil, as needed

Preparation:

Place the pitted olives, anchovies and garlic in a food processor. Add a little oil, and process until it is smooth, about 10-15 minutes. Remove and pass through a sieve.

Ingredients For Tuna Nicoise:

½ lb. Yukon Gold potatoes, peeled, ½ inch diced 
¼ lb. haricot verts, sliced into ¾ inch pieces
6 ea. sushi grade tuna, 6 oz blocks
1 tbsp. kosher salt 
1 tbsp. black pepper, freshly ground
2 tbsp. extra virgin olive oil
1 ea. red bell pepper, roasted, ¼ inch diced 
3 heads butter lettuce, torn in 1 inch pieces
2 ea. hard boiled egg, peeled, whites and yolk separated
4 ea. roma tomato, seeded, diced, ½ inch
¼ cup Nicoise olive tapenade (see recipe above)

Ingredients For Buttermilk Caper Dressing

1 cup prepared mayonnaise
¼ cup buttermilk
½ tsp. tabasco sauce
½ tsp. worcestershire sauce
2 tbsp. capers washed, minced
2 tbsp. shallots, minced
1 tsp. garlic  finely chopped
1 tsp. lemon juice, freshly squeezed
1½ tsp.taragon, finely minced
1 tsp. dill, finely minced
1 tsp. Italian parsley, finely minced
1 tbsp. kosher salt
1 tbsp. black pepper, freshly ground

Preparation:

Fill a large boil with iced water. Place a colander in the ice water. Pour the sliced haricot verts in the colander. While they are chilling, bring a small pot of water to a boil. Season the water to taste salty like the ocean. Remove the haricot verts from the ice water and place in the boiling salted water. Cook until tender for 3-4 minutes. Remove from boiling water and place in the ice water. When completely cool, remove and pat dry.

In another small pot, fill with cool water and season slightly with salt. Bring to a simmer, add the diced potatoes and cook until tender about 5 minutes. Remove from the boiling water and submerge in the ice water. When completely cool, remove and pat dry.

Season the tuna blocks with kosher salt and black pepper.  Place a large sauté pan over medium-high heat. Add the extra virgin olive oil and bring to a light smoke point. Place the tuna blocks in the hot pan and sear on all 4 sides, 15-20 seconds per side. Remove from the pan and cool completely.

To make dressing: In a bowl add the mayonnaise, buttermilk, lemon juice, tabasco, Worcestershire sauce, mix well.  Finish with the remaining ingredients.

To Serve:

Combine the cooked potatoes, haricot verts, torn lettuce. Toss with a small amount of the buttermilk caper dressing. Slice the tuna block in ¼ inch slices. Chop the egg whites and egg yolks separately.  Combine the chopped eggs with the Nicoise olive tapenade and extra virgin olive oil to thin out. Place a mound of the lettuce, haricot verts, and potato mixture in the center of the plate, arrange the sliced tuna over the top. To finish spoon the olive egg mixture in a circle around the tuna and salad.

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