Instructions: In a bowl, whisk together white wine, Dijon, garlic, pepper, and dill. Drizzle in olive oil while whisking constantly. Add the tuna and artichoke hearts and toss to coat. Set aside.

Cook the potatoes and green beans (steam or microwave). Shock in ice water. Drain well. Cut into bite size pieces. Add to the tuna mixture, along with the tomatoes. Toss to coat all with the dressing. Adjust salt and pepper to taste.tomatoe

To serve: Arrange salad greens on individual plates, top with the tuna mixture and serve at once.

VARIATIONS: From the recipe demonstrated by Sara Moulton: 3 hard boiled eggs, halved; 1/2 cup black olives; To serve: Arrange salad decoratively on a platter. Drizzle with the dressing.

NOTES : This classic salad nicoise had room for variations. On a hot summer night, throughly enjoyed this lighter version with garlic crostini. We removed the highest fat items - eggs and olives - and reduced the olive oil to one third the original. Added flavor with onion - both fresh and in the mustard (a caramelized vidalia onion mustard from Oak Hill Farms) and a pinch of dill.

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