Ingredients

Salad

   
8 baby potatoes, boiled, cooled, and halved
120g green beans, trimmed and blanched
1/2 head baby cos (romaine) lettuce, torn into large pieces
3 eggs, steamed 7:45 and ice-bathed, halved
100g unpitted black olives (kalamata or niçoise)
250–300g fresh tuna, seared very lightly (rare center), sliced

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. Sear tuna in a very hot pan with a little oil, about 30–45 seconds per side. Slice.

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

Notes

  • Canned tuna in oil works as a substitute if fresh isn’t available.
  • Get the best olives you can find — unpitted kalamata, Ligurian, or niçoise in brine or oil.
  • The eggs should be jammy — steaming is more consistent than boiling. 7:45 for large eggs, ice bath immediately.
  • 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.