¾cuppitted Nicoise olives(or other oil-packed black olives)
1roasted bell pepper(jarred or homemade, thinly sliced)
2tablespoonsdrained capers (optional)
4 to 6drained and rinsed anchovies (optional)
Instructions
Make the vinaigrette: In a small bowl or container, combine the olive oil, vinegar, parsley, anchovies, Dijon mustard, garlic, salt, and pepper.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Fill a large bowl with ice water and keep it on the side. Add the potatoes and allow the water to return to a simmer, then adjust the heat and simmer the potatoes for about 7 minutes until they are close to tender, but still firm. Add the green beans and continue to cook both for another 3 minutes, until all of the vegetables are tender. Drain and submerge the potatoes and beans in the ice water. Allow the vegetables to cool in the water for a minute, then drain, dump out the ice water, and return the vegetables to the bowl. Drizzle white wine over top and toss.
Place the lettuce in a large shallow serving bowl, or divide it between 6 individual plates or shallow bowls. Arrange the toppings attractively over the lettuce; the potatoes, green beans, onions, tuna, hard-cooked eggs, olives, and red peppers. Distribute the capers and/or anchovies over the top of the salad.
Stir or shake the dressing to recombine, and drizzle over the salad.
Notes
If you have access to a fresh piece of tuna, please buy it! Season with salt and pepper, sear it well on both sides in a bit of olive oil and then slice it and give it a quick sprinkle with red wine vinegar. Distribute it over the salad. Otherwise, you can absolutely use canned tuna, which is what I call for here. You really can use whatever canned tuna you have.