Step 1

Cook & dress the potatoes

Step 2

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. In a bowl, whisk together the vinegar, mustard, and 2 tablespoons of olive oil; season with salt and pepper. Add the potato wedges to the medium pot of salted boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl; toss with 1 tablespoon of the dressing. Taste, then season with salt and pepper if desired.

Step 3

Cook the eggs

Step 4

Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Step 5

Prepare the remaining ingredients & make the olive topping

Step 6

Meanwhile, cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Peel the radish; quarter lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radish and halved tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Thinly slice the chives. Roughly chop the olives, peppers, and parsley leaves and stems. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.

Step 7

Cook the green beans

Step 8

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned radish and tomatoes. Wipe out the pan.

Step 9

Cook the fish

Step 10

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. *The USDA suggests cooking tuna until an instant-read thermometer registers a minimum of 145°F.

Step 11

Make the salad & serve your dish

Step 12

While the fish rests, to the bowl of prepared radish, tomatoes, and green beans, add the arugula and remaining dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the salad topped with the dressed potatoes, sliced fish, and seasoned eggs. Garnish with the olive topping and sliced chives. Enjoy!

Step 13

Cook & dress the potatoes

Step 14

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. In a bowl, whisk together the vinegar, mustard, and 2 tablespoons of olive oil; season with salt and pepper. Add the potato wedges to the medium pot of salted boiling water. Cook 11 to 13 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and transfer to a large bowl; toss with 1 tablespoon of the dressing. Taste, then season with salt and pepper if desired.

Step 15

Cook the eggs

Step 16

Meanwhile, carefully add the eggs to the small pot of boiling water and cook 9 minutes for hard-boiled. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Quarter lengthwise; season with salt and pepper.

Step 17

Prepare the remaining ingredients & make the olive topping

Step 18

Meanwhile, cut off and discard any stem ends from the green beans. Peel and thinly slice the shallot. Peel the radish; quarter lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced radish and halved tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Thinly slice the chives. Roughly chop the olives, peppers, and parsley leaves and stems. Combine in a bowl; drizzle with olive oil and season with salt and pepper. Stir to coat.

Step 19

Cook the green beans

Step 20

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of seasoned radish and tomatoes. Wipe out the pan.

Step 21

Cook the fish

Step 22

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side for medium-rare (115°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. *The USDA suggests cooking tuna until an instant-read thermometer registers a minimum of 145°F.

Step 23

Make the salad & serve your dish

Step 24

While the fish rests, to the bowl of prepared radish, tomatoes, and green beans, add the arugula and remaining dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested fish; slice crosswise against the grain. Serve the salad topped with the dressed potatoes, sliced fish, and seasoned eggs. Garnish with the olive topping and sliced chives. Enjoy!