Yield: 6 servings
Canned oil-pack tuna, drained 12 ounces
Extra-virgin olive oil 2 Tbsp.
Lemon, juiced 1
Mesclun salad greens 1 lb.
Green beans, trimmed, blanched 1 lb.
Red boiling potatoes, boiled, sliced 1 lb.
Hard-cooked eggs, quartered 4
Tomato, quartered 1
English cucumber, peeled, diced 1 cup
Nicoise or kalamata olives, pitted 1/2 cup
Red onion, sliced 1/4 cup
Capers 2 Tbsp.
Kosher salt to taste
Freshly ground black pepper to taste
Lemon-mustard Vinaigrette, see note
In small bowl, mix tuna with olive oil and lemon juice.
Line large platter or plates with greens. Place tuna in center. Arrange green beans, potatoes, eggs, tomato, cucumbers, olives, onion and capers around tuna. Season with salt and pepper. Drizzle vinaigrette over salad as needed (you will have extra vinaigrette).
For lemon mustard vinaigrette, combine juice of 2 lemons, 2 Tbsp. Dijon mustard, two minced garlic cloves, 4 dashes hot sauce, 1 tsp. kosher salt and freshly ground pepper to taste. Gradually whisk in 3/4 cup extra-virgin olive oil. Let stand at least 1 hour before using.