Instructions: Rinse and drain the green beans and trim the stem ends only. Pour the beans and potatoes into 2 1/2 quarts of boiling, unsalted water.

Cover the pot until it returns to a boil, then uncover it. Continue to boil, uncovered, until the potatoes are just tender, about five to six minutes.

While the vegetables cook, make the Dijon vinaigrette. Pour all of the ingredients into a 2 cup glass measure or jar with a lid. Whisk or shake well to combine. Set aside.

Pour the potatoes and beans into a colander and place several ice cubes on top. Allow cold water to run over them for about two minutes to cool. Drain while cutting each tomato into four wedges. Set aside. Peel the eggs, if using, and cut each into four wedges. Set aside. Cut the onion half into thin slices.

Set aside.

To assemble the salad: Scatter the lettuce over a large serving platter.

Arrange the tomato wedges, potatoes and green beans on top. Drain the tuna and flake it over the salad. Top with olives, egg wedges, if using, and onion slices. Serve at once or refrigerate until ready to serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.