Instructions
In a medium bowl whisk the white wine vinegar, Dijon mustard, garlic, olive oil, kosher salt, black pepper, and dill.
Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil, and carefully add the eggs to the steamer basket using a long-handled spoon or tongs. Cover the pot and steam for 13-15 minutes. Remove the eggs to icy cold water to stop the cooking process.
Fill the same pot with the potatoes, cool water to an inch over the potatoes, and a teaspoon of salt. Bring the pot to a boil. Reduce the heat and simmer just until the potatoes are almost completely fork-tender. Drop the green beans into the simmering water and cook for 2 minutes. Remove the potatoes and green beans to icy cold water to stop the cooking process.
Peel your eggs and slice them and the red potatoes in half. Arrange the eggs, potatoes, green beans, tomatoes, radishes, olives, capers, and tuna on a large platter. Sprinkle with kosher salt and freshly ground black pepper to taste. Drizzle with the mustard vinaigrette and serve promptly.
Notes
It is very helpful to cook the eggs, potatoes, and beans in advance..
You can also add all the dressing ingredients to a mason jar and shake to combine.
You can use any kind of green beans, but Haricots Verts (thin-style French green beans are by far the best) are the best.
You can use grilled fresh tuna steaks or good-quality canned tuna.
Feel free to add or swap with other goodies to make the salad unique to your taste preferences. For example, you could add cannelloni beans, garbanzo beans, artichoke hearts, cucumbers, anchovies, and red onions.
Nutrition
Calories: 470kcal | Carbohydrates: 38g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 216mg | Sodium: 1124mg | Potassium: 1212mg | Fiber: 7g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 52mg | Calcium: 105mg | Iron: 4mg
