Seared Tuna Nicoise Salad

Grate lemon zest onto a plate. Sprinkle with a dash of salt and add 1 tablespoon of olive oil. Slather the lemon-oil onto the tuna and marinate for no more than 40 minutes. Set aside in the fridge!

Mix together the vinaigrette dressing: whisk together the remaining olive oil, the champagne vinegar, the salt, the pepper, and optionally, 1/2 the juice from the lemon (just sort of depends). Set aside in the fridge!

Assemble the salad, which is clearly everything else. In a bowl. Set aside in the fridge!

Remove the tuna from the fridge (it should smell very lemony!). In a non-stick skillet, heat the pan to medium heat. Cook the tuna only 2 1/2 to 3 minutes per side (just enough the heat through to the middle). Remove from heat promptly and allow the tuna to rest for a bit.

In the mean time, yank all that other stuff out of the fridge. Drizzle with dressing and toss gently. Slice the tuna into smallish pieces, and drape your salad appropriately.

Serve with warm, crispy bread and a smidge of cheese.