Salad Nicoise

Ingredients

• 6 ounce tuna steak (3/)
• 4  cherry tomatoes quartered
• 1.5 teaspoons dijon mustard 
• 0.3 pound green beans fresh
• 0.5 teaspoon olive oil 
• 1 tablespoon olives ripe sliced
• 0.1 teaspoon pepper freshly ground
• 2 tablespoons julienne- pepper sweet red
• 0.3 pound round potatoes red
• 1 tablespoon purple onion chopped
• 2 cups torn spinach fresh
• 2 tablespoons water 
• 3 tablespoons citrus champagne vinegar 

Equipment

• oven
• broiler pan

Directions

1. Combine first 5 ingredients in a small jar; cover tightly, and shake vigorously. Set aside.
2. Wash beans; remove ends. Arrange beans in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender.
3. Drain.
4. Wash potatoes. Cook in boiling water to cover 20 minutes or just until tender.
5. Drain and cool slightly.
6. Cut potatoes into 1/4-inch-thick slices.
7. Combine green beans, potato, sweet red pepper, and onion; toss gently.
8. Add half of vinegar mixture; toss gently. Cover and chill 2 hours.
9. Brush tuna steak with 1/2 teaspoon olive oil.
10. Place on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Flake fish into pieces.
11. Place spinach on a serving plate. Arrange green bean mixture, tuna, tomato, and olives evenly over spinach.
12. Drizzle remaining vinegar mixture evenly over salad.