Seared Rare Niçoise Tuna Lettuce Cups

Ingredients

• 1/2 pound fresh tuna steak
• 1 1/2 teaspoons olive oil, plus 2 teaspoons, plus 1/4 cup
• 1 1/4 teaspoons herbes de Provence
• Kosher salt and freshly ground black pepper
• 1 medium clove of garlic, halved
• 2 teaspoons zest and 1 tablespoon juice from 1 lemon
• 1 teaspoon picked fresh thyme leaves
• 2 teaspoons mayonnaise
• 1/4 teaspoon honey
• 2 medium Yukon Gold potatoes, cooked and cooled, cut into twelve pieces each
• 6 tablespoons blanched and cooled haricots verts or green beans, cut into 1/2-inch lengths
• 1/2 cup halved baby grape tomatoes
• 3 tablespoons chopped Niçoise olives
• 3 tablespoons slivered red onion
• 1 tablespoon capers
• 6 marinated white anchovies
• 8 small leaves red leaf, romaine lettuce, or bibb lettuce

Directions

1. Coat the tuna steak with 1 1/2 teaspoons olive oil, then sprinkle it with herbes de Provence, salt, and pepper. Warm 2 teaspoons oil in a small nonstick skillet over medium-high heat until it glints, then cook the tuna for 45 seconds per side. As soon as it comes out of the pan, swipe the hot tuna with the cut face of the garlic. Leave it to cool for a few minutes, then slice it into 1/2-inch cubes.
2. In a bowl, whisk the remaining 1/4 cup olive oil with the lemon zest, lemon juice, thyme, mayonnaise, and honey. Add salt and pepper to season.
3. Add the cubed tuna, potatoes, beans, tomatoes, olives, onions, capers, and anchovies to a large bowl, pour in the lemon dressing, and toss gently to coat. Taste and adjust with salt and pepper. Spoon the tuna salad into the lettuce cups and serve right away.