Ingredients:

  • 12 oz oil-packed yellowfin tuna, drained
  • 1 lb baby Yukon Gold potatoes
  • 0.5 lb haricots verts, trimmed
  • 4 large eggs, room temperature
  • 1 cup cherry tomatoes, halved
  • 1 head butter lettuce
  • 0.5 cup Niçoise olives
  • 2 tbsp nonpareil capers, drained
  • 6 salt-cured anchovy fillets
  • 0.25 small red onion, thinly sliced
  • 0.5 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 small shallot, minced
  • 1 clove garlic, grated
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp fine sea salt

Instructions:

  1. Whisk together the olive oil, red wine vinegar, minced shallot, grated garlic, Dijon mustard, and parsley to create the emulsified vinaigrette. Set aside.
  2. Place potatoes in a pot of cold, heavily salted water. Bring to a boil and simmer until fork-tender, about 12-15 minutes. Drain and slice into halves while warm.
  3. In a separate pot of boiling water, blanch the green beans for 3 minutes until bright green. Immediately plunge into an ice bath to stop the cooking process.
  4. Boil the eggs for 7 minutes for a jammy yolk. Peel and tear in half.
  5. Arrange a bed of butter lettuce on a large platter.
  6. Artfully compose the salad by grouping the potatoes, green beans, tomatoes, olives, capers, anchovies, and onions on the lettuce. Place the flaked tuna in the center.
  7. Drizzle the entire salad with the prepared vinaigrette and serve immediately.