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Ingredients

• 10 ounces Tuna
• Olive Oil
• Salt and Pepper
• Fresh Thyme, leaves

• 2 tablespoons Salt
• 12 small Red Potato, halved

• Extra Virgin Olive Oil
• 1⁄4 pound Green Beans, small, ends trimmed

• 1⁄2 cup Nicoise Olives, or other ripe black olives
• 1 tablespoon Fresh Thyme
• 2 tablespoons Capers
• 1 teaspoon Fresh Lemon Juice

• 2 cloves Garlic, minced
• 1 teaspoon Dijon Mustard
• 1 teaspoon Horseradish
• 1 teaspoon Sugar
• 1 tablespoon Fresh Herbs, chopped
• 1⁄4 cup White Wine Vinegar, or sherry
• 1⁄2 cup Extra Virgin Olive Oil

• 1 head Boston (Butter) Lettuce, leaves separated and washed
• 8 ounces Canned Tuna, drained, or 10 to 12 ounces of fresh tuna
• 2 small Tomato, quartered
• 4 Hard Boiled Eggs, peeled and quartered
• Fresh Fennel, thinly sliced
• Red Bell Pepper, thinly sliced
• Red Onion, thinly sliced
• Anchovy Fillet

Description

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