Ingredients

• 1 large head Boston or Romaine lettuce, washed and dried

• 2 to 3 Tablespoons extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 pound fresh French green beans, trimmed, cooked until tender, refreshed in cold water, and dried

• 4 ripe red tomatoes, cored, quartered, and seasoned just before serving

• 8 ounces fresh tuna, pan-seared and sliced

• 4 baby red potatoes, cooked, cooled, and sliced

• 8 hard-boiled eggs, halved lengthwise

• 1/2 cup Niçoise olives (Kalamata olives may be substituted)

• 3 to 4 Tablespoons capers

• 1/4 cup fresh parsley, minced

• 1/3 cup fresh lemon juice

• 2/3 cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

Instructions

Prepare the Tuna

Season the tuna with Kosher salt and freshly ground black pepper. Pan-sear to medium-rare. Set aside.

Prepare the Salad Components

Cook the green beans until tender. Refresh in cold water and pat dry. Slice the potatoes and quarter the tomatoes. Season the tomatoes just before serving.

Assemble the Salad

Arrange the lettuce in the center of a large bowl or platter. Arrange the green beans, tomatoes, sliced tuna, potatoes, and eggs around the lettuce. Scatter the olives and capers over the top.

Make the Lemon Vinaigrette

Whisk together the lemon juice, extra-virgin olive oil, Kosher salt, and freshly ground black pepper until emulsified. Adjust the seasoning to taste.

Finish and Serve

Spoon the vinaigrette over the salad and garnish with the parsley. Serve immediately.