A French salad with tuna, green beans, hard boiled eggs, tomatoes, onion, capers, and potatos.
|3||eggs (hard boiled)|
|4||potatos (boiled, small or new)|
|1||red onion (small)|
Make a vinaigrette. In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste. You can follow the recipe provided http://www.bigoven.com/recipe/vinaigrette/2283662
Place onion slices in a small bowl and sprinkle with 3 tbs of the vinaigrette (the onions soaking in the vinaigrette will help take some of the bite out of them.)
Place potatos in a large pot and cover with 2 inches of water. Add 1 tbs of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatos are fork tender. Drain.
While the potatos are still warm, cut them into halves or quarters, depending on the size of the potatos. Place them in a bowl and dress them with about 1⁄4 cup of the vinaigrette.
While the potatos are cooking, fill a medium sized pot halfway with water, and add 2 teaspoons of salt. Bring to a boil on high heat. Add the green beans to the boiling water. Cook until tender but still firm to the bite, about 3-5 minutes (more or less, depending on the toughness of the beans).
Drain and either rinse with cold water to stop the cooking, or shock for half a minute in ice water.
Arrange a bed of lettuce on a serving platter. Cut tuna into 1⁄2 inch thick slices. Mound tuna in center of lettuce. Sprinkle the tomatoes and onions around the tuna.
Arrange the potatos and green beans in mounds at the edge of the lettuce.
Arrange hard boiled eggs, olives, and anchovies in mounds on the lettuce bed.
Drizzle everything with the remaining vinaigrette. Sprinkle with capers.
Serve immediately. Should be served slightly warm or at room temperature.