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Ingredients

• 1/2 cup lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons anchovy paste
• 2 teaspoons herbes de Provence
• 1/4 teaspoon ground pepper
• 1 tablespoon thinly sliced fresh basil
• 4 garlic cloves, minced
• 4 cups water
• 1 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1 pound green beans
• 2 tablespoons cracked pepper
• 6 (3/4-inch-thick) tuna steaks (about 2 pounds)
• 2 hard-cooked eggs, sliced
• 1 fennel bulb, cut into 1/4-inch strips
• 1/2 purple onion, cut in half and thinly sliced
• 6 plum tomatoes, cut into wedges (about 3/4 pound)
• 30 niçoise olives
• Bibb lettuce leaves

Description

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