Ingredients Jump to Instructions ↓

  1. 1/2 cup lemon juice

  2. 3/4 cup extra-virgin olive oil

  3. 1 medium shallot, minced

  4. 1 Tbsp minced fresh thyme leaves

  5. 2 Tbsp minced fresh basil leaves

  6. 2 teaspoons minced fresh oregano leaves

  7. 1 teaspoon Dijon mustard

  8. 2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of tuna

  9. 6 hard boiled eggs , peeled and either halved or quartered

  10. 10 small new red potatoes (each about 2 inches in diameter, about 1 1/4 pounds total), each potato scrubbed and quartered

  11. Salt and freshly ground black pepper

  12. 2 medium heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite-sized pieces

  13. 3 small ripe tomatoes, cored and cut into eighths

  14. 1 small red onion, sliced very thin

  15. 8 ounces green beans, stem ends trimmed and each bean halved crosswise

  16. 1/4 cup niçoise olives

  17. 2 Tbsp capers, rinsed and/or several anchovies

Instructions Jump to Ingredients ↑

  1. *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.

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

  3. 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.

  4. 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.

  5. 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.

  6. 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.


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