Ingredients
- 13½ oz (385g) canned tuna
- 1 lb (450g) fingerling potatoes
- 8 oz (230g) green beans
- 4 sliced hard-boiled eggs
- 2 chopped ripe tomatoes
- 3 tablespoons unsalted butter
- Niçoise olives (optional)
- Dill pickles (optional)
- Lemon wedges (optional)
- 3 cups salad greens
For the Dressing:
- 2 teaspoons Dijon mustard
- 1 minced garlic clove
- ¼ cup (125 ml) white vinegar
- ¼ cup (125 ml) cider vinegar
- ¼ teaspoon mustard powder
- 1 cup (250 ml) canola oil
- ¼ teaspoon lemon-pepper spice mix
- Salt and black pepper, to taste
Method
- First make the dressing by mixing the oil, vinegars, garlic and Dijon in a food processor.
- Whisk in the lemon pepper seasoning, mustard powder, and salt and black pepper to taste.
- Taste the mixture and add more lemon pepper, vinegar and/or salt to taste if necessary.
- Boil the potatoes in salted water for 10 minutes or until tender, then remove them and let them cool.
- Add the green beans to the same water and cook for 3 minutes or until crisp-tender and bright green.
- Drain the beans.
- Slice the potatoes and toss them with 2 tablespoons of melted butter.
- Add salt and black pepper to taste.
- Toss the green beans with the rest of the butter and add salt and black pepper.
- Stir a little of the dressing into the tuna.
- Arrange the lettuce on a serving platter and top with the potatoes, eggs, tomatoes, green beans, and tuna.
- Add the olives and/or dill pickles if using, and some lemon wedges if liked.
- Serve the rest of the dressing on the side.