This is served French style, as a salade composée—each person assembles the elements on a plate and then drizzles with vinaigrette. Simple Sheet-Pan Tuna Niçoise Ingredients: 8 ounces haricots verts or very slender green beans 2½ cups cherry tomatoes 2 Tbs. olive oil, divided Pinch each of sea salt and freshly ground pepper 2 ahi tuna steaks, sear grade (about 8 ounces each) ¼ cup OrganicVille Herbs de Provence Organic Vinaigrette, plus more for serving 4 large eggs 1 cup (about 5 ounces) pitted Niçoise olives 1 lemon (cut into wedges) 5 ounces baby spinach Directions: Preheat oven to 450 […]