Recipe information
Yield
serves 6
Ingredients
1
4
1
1
1
1
1
1
2
3
1
2
1
Garlic Vinaigrette
1
1
2
2
3
Need to make a substitution?
Preparation
Step 1
Bring the potatoes to a boil in a large saucepan of water. Add salt; reduce heat, and simmer until tender, 10 to 15 minutes. Drain; let cool slightly.
Step 2
Cut the potatoes into bite-size pieces; peel any loose skins. Dress with enough vinaigrette to coat lightly (reserve remainder). Season with salt and pepper. Set aside.
Step 3
Prepare an ice-water bath; set aside. Cover the eggs with water in a small saucepan; bring to a full boil. After 1 minute, cover and turn off heat. Let stand 6 minutes. Rinse; transfer to the ice-water bath.
Step 4
Prepare another ice-water bath; set aside. Bring a medium saucepan of water to a boil; add salt. Blanch the green beans until crisp-tender, 1 to 2 minutes. Drain; rinse with cold water. Let stand in the ice-water bath until cool. Drain; pat dry.
Step 5
Peel the eggs, and halve lengthwise. Arrange the lettuce and then the potatoes, green beans, bell pepper, tomatoes, cucumber, fennel, tuna, eggs, and olives on a platter.
Step 6
Sprinkle with scallion and parsley, and with capers if desired. Drizzle with vinaigrette, and serve with the remainder.
Garlic Vinaigrette
Step 7
Put the garlic, mustard, vinegar, and lemon juice in a small bowl; season with salt and pepper; whisk until blended. Whisking constantly, pour in the oil in a slow, steady stream until emulsified. Let stand at least 30 minutes; discard the garlic.
