A TRIO OF BIG BOWLS

TUNA NIÇOISE BOWLS

Makes 2 servings Total time: 45 minutes

WHISK:

1/2 cup olive oil
1/4 cup white wine vinegar
2 Tbsp. Dijon mustard
1 Tbsp. honey
1 Tbsp. each minced shallots, fresh garlic, and anchovies
Salt and black pepper to taste

COOK:

1/3 cup green lentils 3 Yukon gold potatoes (7 oz.), each cut into eighths 6 oz. green beans, trimmed and halved on the bias

MARINATE:

1 tuna steak (10 oz.), 1 1/2 -inches thick2 cups baby spinach (1.5 oz.)1 cup halved grape tomatoes6 Tbsp. sliced Kalamata olives2 hard-cooked eggs, quartered