A recipe from Sarah Copeland of the Edible Living Substack. Make this with the best tinned tuna you can find.
Ingredients:
4 eggs 1 pound green beans, trimmed 1 pound new potatoes 4 tomatoes Lettuce 1 tin oil-packed tuna 1/2 cup Nicoise olives 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 12 anchovy fillets (optional) Salt and pepper
Preparation:
Bring the eggs and just enough water to cover to a boil in a small saucepan over high heat. Remove from the heat immediately upon boiling. Cover and let stand for 15 minutes. Drain and transfer to a boil of ice water. Peel.
Bring another pan of water to a boil over medium-high heat; salt the water well with fine sea salt or iodized salt. Add the green beans and cook until tender and bright green, about 3 to 4 minutes. Scoop out with a strainer or slotted spoon, and shock in ice water (or run under very cold water to stop the cooking). Add the potatoes to the same pot and cook until tender, about 8 to 10 minutes, depending on the size. Drain.
Pat the vegetables dry and sprinkle with salt—if serving immediately (If serving later—layer with damp paper towels in a plastic container with a tight-fitting lid and season before serving). Repeat with any other vegetables, such as beets, if using. Store the prepared eggs and vegetables in the fridge until ready to plate/serve.
To serve: Bring the vegetables and eggs to room temperature. Halve or quarter the eggs, tomatoes, and potatoes. Sprinkles with salt and pepper. Arrange the leaves on a large platter, and layer the green beans, potatoes, tomatoes, eggs, and fish around the lettuce. Layer on the anchovies and olives -OR- serve the components on smaller plates and platters, tapas style, for diners to mix and match to their delight.
Just before serving, whisk together the olive oil, vinegar, and mustard until well combined (or shake in a small jar to emulsify). Sprinkle the entire salad with flaky salt and pepper (this is crucial—don’t skip properly seasoning each bit!) and drizzle the dressing over the top. Serve at room temperature.