½ pound new potatoes, quartered

⅓ pound fresh green beans, rinsed, trimmed, and blanched

1 (5 ounce) can tuna

½ onion, thinly sliced

¼ cup pitted Niçoise olives

¼ cup chopped fresh parsley

½ pound mixed salad greens

1 cup lemon vinaigrette

3 hard-cooked eggs, quartered

3 Roma (plum) tomatoes, thinly sliced

4 anchovy filets

1 tablespoon capers

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Boil potatoes in salted water until fork-tender, 10–12 minutes. Drain and let cool slightly.
Blanch green beans in boiling water for 2–3 minutes, then transfer to an ice bath to stop cooking.
Arrange mixed salad greens on a large serving platter.
Neatly arrange potatoes, green beans, tuna, onion, olives, eggs, tomatoes, anchovies, and capers over the greens.
Sprinkle with parsley.
Drizzle with lemon vinaigrette just before serving.

Replace canned tuna with seared fresh tuna for a refined version.

Use Kalamata olives if Niçoise olives aren’t available.

Swap lemon vinaigrette for Dijon vinaigrette for variety.

Add roasted red peppers or artichokes for extra Mediterranean flavor.

Make vegetarian by omitting tuna and anchovies and adding chickpeas.