Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

　　

Ingredients

Makes 4 (main course) servings

　　

For dressing

1/4 cup Champagne vinegar

　　2 teaspoons Dijon mustard

　　2 large garlic cloves, minced

　　1/2 teaspoon sugar

　　1/3 cup extra-virgin olive oil

　　

For salad

1 pound green beans, trimmed and halved

　　1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold

　　2 (6-ounce) cans tuna in olive oil, drained

　　12 ounces cherry tomatoes, halved

　　1/2 cup pitted Kalamata olives (3 ounces)

　　3 tablespoons rinsed drained bottled capers (1 ounces)

　　1/2 cup finely chopped flat-leaf parsley

　　4 hard-boiled large eggs, quartered

　　

Make dressing:

Step 1

Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.

　　

Make salad:

Step 2

Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.

　　

Step 3

Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.

　　

Step 4

Gently flake tuna and toss with 1 tablespoon dressing.

　　

Step 5

Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.