8 cups olive oil
2 tablespoons kosher salt
2 tablespoons black peppercorns
2 fresh bay leaves
2 cloves garlic, sliced thin
1 bulb fennel, sliced thin
1 yellow onion, sliced thin
2 pounds tuna loin
1 small can anchovies, oil reserved
2 tablespoons chopped fresh flat-leaf parsley
1 lemon, juiced
1/2 red onion, diced
1 cup olive oil
Salt
Freshly ground black pepper
6 fingerling potatoes, sliced in half lengthwise
1 pint grape tomatoes
Olive oil, for tossing
Salt
Freshly ground black pepper
8 ounces blanched haricot vert
1/2 cup pitted nicoise olives
2 tablespoons sliced chives
1 head Bibb lettuce, leaves separated
2 soft-boiled eggs, halved
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