Ingredients
Vinaigrette
1/2 cup lemon juice
3/4 cup extra-virgin olive oil
1 medium shallot, minced
1 tablespoon minced fresh thyme leaves
2 tablespoons minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Salad
2 ounces grilled or otherwise cooked tuna steaks* (8 each) or 2-3 cans of tuna
6 hard boiled eggs, peeled and either halved or quartered
10 inches small new red potatoes (each about 2 inches diameter, about 1 ¼ pounds total), each
Salt and freshly ground black pepper
2 mediums heads Boston lettuce or butter lettuce, leaves washed, dried, and torn into bite
3 smalls 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 tablespoons capers, rinsed and/or several anchovies (optional)
Description
Foodista
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