Ingredient!
1/2 pound new potatoes, quartered
1/4 cup chopped fresh parsley
1/4 cup pitted nicoise olives
1/2 onion, thinly sliced
1 (5 ounces) can tuna
1/3 pound of fresh green beans – rinsed, trimmed and blanched
1/2 pound mixed salad greens
1 cup lemon vinaigrette
3 hard-boiled eggs, quartered
3 Roma (plum) tomatoes, thinly sliced
1 tablespoon
4 anchovy fillets
Preparation!
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, approx. 15 minutes. Drainage and cooling.
In a large bowl, combine potatoes, parsley, olives, onions, tuna and green beans. Refrigerate for 2 to 4 hours.
Toss in large bowl of vegetables with vinaigrette and top with cold potato mixture. Garnish with eggs, tomatoes, capers and anchovies.