PREPARATION:

Nicoise Salad:

1. Bring a medium pot of salted water to a boil. Add the potatoes to the pot and blanch until just tender, about 3 ½ minutes. Remove potatoes from water with a slotted spoon and set aside.
2. Add the green beans to the pot and blanch until tender, about 4 minutes. Drain in a colander.
3. Heat ¼ cup of the oil in a large skillet over medium-high heat. Add the drained potatoes, and ½ teaspoon of the pepper, and cook, shaking the pan occasionally, until golden brown on both sides, about 8 minutes. Add the remaining tablespoon of oil, garlic, and drained green beans. Stir and cook for 1 minute. Add the tomatoes and cook until they are warmed through, stirring occasionally, about 2 minutes. Remove from the heat. Toss with a little Lemon Vinaigrette.
4. Combine the lettuce with the Lemon Vinaigrette and toss to coat. Arrange 3 or 4 leaves along one side of 6 large plates. Spoon the vegetables along the other side of the plate.
5. Let sit while cooking the tuna.

   Learn more about sustainable food choices with our Eat Green Guide.

6. This recipe was featured in the Spice of Life episode of Emeril Green.

Tuna:

1. Combine the lemon zest, white pepper, chopped thyme, fennel, Italian seasoning and coriander. Coat the tuna evenly with the spice mixture. Heat a nonstick skillet over medium-high heat. Add the tuna and sear, about 45 seconds per side. Remove from the pan and cut each crosswise into 4 equal pieces. Arrange the tuna slices down the middle of each plate, garnish with hard boiled egg slices and serve.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.