Tuna Niçoise Salad

Instructions

1. 1

   Boil the new potatoes in salted water for 12-15 minutes until tender. Drain and let cool, then cut into halves or quarters.

2. 2

   While potatoes cook, bring another pot of water to boil. Add eggs and cook for 7 minutes for slightly soft yolks. Transfer to ice water, peel, and cut into quarters.

3. 3

   Blanch green beans in boiling water for 3-4 minutes until crisp-tender. Transfer to ice water to stop cooking, then drain.

4. 4

   Make the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.

5. 5

   Arrange salad greens on a large platter or individual plates.

6. 6

   Drain tuna and break into large chunks. Arrange tuna, potatoes, green beans, egg quarters, and halved cherry tomatoes over the greens.

7. 7

   Thinly slice red onion and scatter over salad along with olives, capers, and anchovy fillets.

8. 8

   Drizzle the vinaigrette over the entire salad just before serving.