Tuna Niçoise Protein Bowl with Lemon-Dijon Dressing

Fill a medium pot with water and bring to a boil. Add 1/2 tsp salt.

Wash 16 oz baby potatoes and cut any larger ones in half. Add to the boiling water and cook for 15 minutes until fork-tender.

While potatoes cook, trim 12 oz green beans and prepare a bowl of ice water.

When potatoes are done, remove with a slotted spoon and set aside to cool. Add green beans to the same pot and blanch for 3 minutes.

Transfer the green beans to the ice water bath to stop cooking. Once cooled, drain and pat dry.

In the same pot, gently lower 8 eggs and cook for 7 minutes for jammy yolks. Transfer to ice water bath, then peel and halve when cool enough to handle.

For the dressing, whisk together 1/4 cup fresh lemon juice, 2 tbsp Dijon mustard, 2 minced garlic cloves, 4 minced anchovy fillets (if using), 1 tbsp honey, and 1 tbsp fresh thyme leaves in a bowl.

Slowly drizzle in 1/3 cup olive oil while whisking continuously until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Pat 24 oz tuna steaks dry and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over high heat. Add 1 tbsp olive oil from the measured amount for the dressing.

Sear tuna for 2 minutes per side for medium-rare (adjust time if you prefer more well-done). Remove from heat and let rest for 5 minutes before slicing.

Halve 2 cups cherry tomatoes and slice 1/2 medium red onion thinly.

Assemble the bowls: divide 8 cups mixed salad greens among four bowls. Arrange sliced tuna, potatoes, green beans, halved eggs, cherry tomatoes, 1/2 cup kalamata olives, and red onion slices on top.

Sprinkle 3 tbsp capers over the bowls.

Drizzle each bowl with the lemon-Dijon dressing and serve immediately.