This French classic epitomizes a balanced approach to eating. Full of whole foods like veggies, starches, healthy fat, and lean protein, it is sure to satisfy!

Ingredients

• 3/4 pound baby red potatoes, halved (quartered, if larger)
• 1 ½ tablespoon Dijon mustard
• 5 cloves garlic, minced
• 1 ½ tablespoon red wine vinegar
• 1/3 cup extra virgin olive oil
• Salt and pepper, to taste
• 1 ½ cups water
• 3/4 pound haricot verts (or fresh green beans), ends trimmed and cut in half
• 1 pound fresh tuna steak
• 1 teaspoon avocado oil
• 4 cups tender greens (spinach, spring greens, arugula, etc.)
• 1 pint cherry tomatoes
• 1 red onion, cut into thin half moons
• 1 cup kalamata olives

Instructions

1. Cover potatoes with water and bring to a boil. Cook for 15-25 minutes or until potatoes are tender but still firm. Drain and set aside.
2. In a large bowl, whisk mustard, garlic, vinegar, olive oil, salt and pepper until emulsified. 
3. Add warm potatoes to dressing and gently toss to coat.
4. Bring water to a boil and add beans. Boil for 1-3 minutes until crisp tender. Drain aond run under cold water to stop the cooking process. 
5. Rub tuna steak with avocado oil and season liberally with salt and pepper. 
6. Heat a skillet over high heat and place the tuna in the skillet, cooking for 2-4 minutes, turning once.
7. Let tuna rest for a few minutes and then cut into thin slices.
8. To serve, arrange a platter with greens, tomatoes, onions, olives, potatoes and seared tuna.
9. Serve immediately.

TIP: All components can be made ahead of time separately. Refrigerate and arrange together when ready to serve.