West Coast Niçoise Salad

Ingredients

• 4 cups water
• 2 eggs
• 1 lb (450 g) baby potatoes
• ¹⁄₄ cup olive oil
• 2 ¹⁄₂ tbsp lemon juice
• 2 tbsp West Coast Burger Seasoning, divided
• 2 tsp Dijon mustard
• ¹⁄₂ lb (225 g) fresh or frozen green beans
• 2 cans (170 g each) tuna
• 8 cups spring salad mix
• 1 pint cherry tomatoes
• 3 tbsp olives, preferably niçoise

Preparation

1. In Multipurpose Pot bring water to a boil, with lid on. Place eggs in boiling water. Cook 7 min. Drain, cool in ice water, peel, and quarter. The yolk should be soft and jammy.
2. While the eggs are cooking, slice any large baby potatoes in half; place in Multipurpose Steamer. Cover; microwave on high until tender, about 6 min.
3. Meanwhile, prepare dressing. In a bowl, whisk together oil, lemon juice, 1 tbsp seasoning, and mustard.
4. Once potatoes are cooked, remove from steamer and place in a bowl to cool slightly. Toss potatoes with 2 tbsp of the prepared dressing.
5. Add green beans to steamer (don’t wash); cover, microwave until tender-crisp, about 3–5 min. Rinse in cold water to cool and stop the cooking.
6. Drain tuna. Mix with remaining 1 tbsp seasoning.
7. In a large serving bowl or platter, arrange lettuce. Place eggs, potatoes, beans, tuna, tomatoes, and olives on top. Drizzle with dressing.