Cook the Potatoes and Green Beans:

• In a medium saucepan, cover the potatoes with water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
• In a separate pot, bring water to a boil and blanch the green beans for about 3-4 minutes, until tender-crisp. Drain and immediately transfer the beans to an ice bath (a bowl of ice water) to stop the cooking process and preserve their bright color.

Boil the Eggs:

• Place the eggs in a small saucepan and cover them with cold water. Bring to a boil, then reduce the heat to low and simmer for 9-10 minutes for hard-boiled eggs. Once done, transfer the eggs to an ice bath to cool quickly. Peel the eggs and cut them into halves or quarters.

Prepare the Tuna:

• If using canned tuna, drain it and set it aside. If using fresh tuna steaks, season them with salt and pepper, then sear them in a hot pan with a little olive oil for about 2-3 minutes per side for medium-rare. Once done, let the tuna rest for a few minutes, then slice it into thin pieces.

Make the Dressing:

• In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, and anchovy paste (if using). Season with salt and pepper to taste. Whisk until the dressing is emulsified and well combined.

Assemble the Salad:

• Arrange the salad ingredients in a large serving dish or on individual plates. Start with the boiled potatoes, then layer the green beans, tomatoes, olives, red onion, and eggs.
• Add the seared tuna or canned tuna on top of the salad.
• Drizzle the dressing over the salad and garnish with fresh parsley and basil for an extra pop of flavor and color.

Serve:

• Serve the Tuna Niçoise Salad immediately, either as a light meal or alongside a crusty baguette for a more substantial lunch or dinner.