1 tablespoon olive oil
1 (8 to 10-ounce) tuna steak
1/4 pound new potatoes, blanched and sliced into 1/8-inch thick
1/4 pound haricots verts, blanched
3 Roma tomatoes, seeded and chopped
2 hard boiled eggs, sliced 1/8-inch thick
1/2 cup black olives, halved
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
Salt and pepper
1 head Boston Bib lettuce
6 individual small loaves of French bread
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