vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper

salad
2 grilled or otherwise cooked tuna steaks* (8 oz each) or
2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 small new red potatoes (each about 2 inches in
diameter, about 1 1/4 pounds total), each potato scrubbed and
quartered
Salt and freshly ground black pepper
2 medium heads Boston lettuce or butter lettuce, leaves
washed, dried, and torn into bite-sized pieces
3 small ripe tomatoes, cored and cut into eighths
1 small red onion, sliced very thin
8 ounces green beans, stem ends trimmed and each bean
halved crosswise
1/4 cup niçoise olives
2 Tbsp capers, rinsed and/or several anchovies (optional)

*Marinate tuna steaks in a little olive oil for an hour. Heat
a large skillet on medium high heat, or place on a hot grill.
Cook the steaks 2 to 3 minutes on each side until cooked
through.

1  Whisk lemon juice, oil, shallot, thyme, basil, oregano,
and mustard in medium bowl; season to taste with salt and
pepper and set aside.

2  Bring potatoes and 4 quarts cold water to boil in a large
pot. Add 1 tablespoon salt and cook until potatoes are tender, 5
to 8 minutes. Transfer potatoes to a medium bowl with a
slotted spoon (do not discard boiling water). Toss warm
potatoes with 1/4 cup vinaigrette; set aside.

3  While potatoes are cooking, toss lettuce with 1/4 cup
vinaigrette in large bowl until coated. Arrange bed of lettuce
on a serving platter (I used two serving platters, shown in the
photos). Cut tuna into 1/2-inch thick slices, coat with
vinaigrette. Mound tuna in center of lettuce. Toss tomatoes,
red onion, 3 tablespoons vinaigrette, and salt and pepper to
taste in bowl; arrange tomato-onion mixture on the lettuce bed.
Arrange reserved potatoes in a mound at edge of lettuce bed.

4   Return water to boil; add 1 tablespoon salt and green
beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans,
transfer to reserved ice water, and let stand until just cool,
about 30 seconds; dry beans well. Toss beans, 3 tablespoons
vinaigrette, and salt and pepper to taste; arrange in a mound at
edge of lettuce bed.

5  Arrange hard boiled eggs, olives, and anchovies (if using)
in mounds on the lettuce bed. Drizzle eggs with remaining 2
tablespoons dressing, sprinkle entire salad with capers (if using),
and serve immediately.