Ingredients

Salad

   
8 baby potatoes, boiled, cooled, and halved
120g green beans, trimmed and blanched
2 tomatoes, cut into wedges
1/2 head baby cos (romaine) lettuce, torn into large pieces
3 hard-boiled eggs, peeled and quartered
100g unpitted black olives (kalamata or niçoise)
250–300g canned tuna in oil, drained and broken into large chunks

Lemon Dressing

   
22g lemon juice
60g extra-virgin olive oil
1 small garlic clove, minced
1g salt
5g Dijon mustard
  Black pepper

Steps

  1. Shake all dressing ingredients in a jar.

  2. Boil potatoes until tender. Drain, cool completely, halve.

  3. Blanch green beans until tender. Drain and refresh under cold running water. Pat dry.

  4. Arrange lettuce on a large plate. Layer potatoes, beans, tomatoes, eggs, olives, and tuna. Drizzle with dressing.

Notes

  • Use tuna in oil, not spring water. Quality matters here.
  • Get the best olives you can find — unpitted kalamata, Ligurian, or niçoise in brine or oil.
  • Hard-boil or medium-boil the eggs. Runny yolks are fine if you halve instead of quarter.
  • Anchovies are arguably more traditional than tuna. Use about a dozen draped over the salad.
  • Other common additions: cucumber, capsicum, artichokes, broad beans, red onion, radishes, parsley, basil.
  • The Dijon in the dressing acts as an emulsifier so it coats the potatoes better.