Niçoise-Style Couscous Salad

Ingredients

• 8 ounce ahi tuna steak ()
• 1.5 teaspoons anchovy paste 
• 0.3 teaspoon pepper black
• 1 cup couscous uncooked
• 0.3 cup parsley fresh chopped
• 2  garlic clove crushed
• 1.5 cups green beans sliced (2-inch)
• 1 large hardboiled eggs cut into 4 wedges
• 0.3 cup kalamata olives pitted coarsely chopped
• 3 tablespoons juice of lemon fresh
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 cup onion red chopped
• 0.3 teaspoon salt divided
• 1 cup tomatoes chopped
• 1.3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Steam beans, covered, 7 minutes.
2. Sprinkle 1/8 teaspoon salt over tuna.
3. Heat a medium nonstick skillet coated with cooking spray over medium-high heat until hot.
4. Add tuna; cook 3 minutes on each side or until medium-rare or desired degree of doneness. Break tuna into chunks.
5. Bring water to a boil in a medium saucepan; gradually stir in couscous.
6. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
7. Combine 1/8 teaspoon salt, lemon juice, oil, anchovy paste, pepper, and garlic in a large bowl; stir well with a whisk.
8. Add beans, tuna, couscous, tomato, olives, onion, and parsley; toss gently. Top each serving with an egg wedge.