Cook for about 10 minutes. Don't allow the water to come to a full boil, but simmer slowly.

When the potatoes are al dente, scoop them out of the water to a strainer.

Add the green beans to the remaining hot water and blanch until slightly tender - about 6 minutes.

While the beans are cooking, place the olive oil, vinegar, shallot, olives, oregano, parsley, salt and pepper in a large glass bowl and whisk until blended.

Use the tip of a sharp knife and gently pierce the tomatoes with a single 1/8th inch slit for each.

Add the tomatoes to the bowl.

When the beans are done, drain them and place them in the glass bowl along with the potatoes. Toss to coat well. Place the bowl in the microwave and set the timer for 1 minute but don't start it just yet.

Wipe the skillet clean and place it over high heat.

Spray lightly with olive oil and when the pan is hot add the tuna steaks. Sear for about 3 - 4 minutes on each side.

In the last minute of cooking, start the microwave to heat the sauce and veggies.

When done place the tuna on a plate and top with the nicoise vegetables and sauce.