Serves 4

For the vinaigrette:
1 clove garlic
Kosher salt, to taste
⅓ cup olive oil
1 tbsp. vinegar
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

For the salad:
1 pound new potatoes
8 ounces fresh green beans
3 tablespoons unsalted butter, divided (at room temperature)
1 (4 1/2 ounce) can tuna packed in olive oil, drained
2 (4 1/2 ounce) cans tuna packed in water, drained
4 large hard-boiled eggs, sliced
2 ripe tomatoes, sliced
Niçoise olives (optional)
3 cups salad greens

For the vinaigrette, mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, vinegar, juice, mustard, shallot, and salt and pepper; set aside.


For the salad, place potatoes in a large stock pot and cover with a few inches of water. Add a generous amount of salt and bring to a boil. Cook until potatoes are tender and can easily be pierced with knife, about 10 minutes. Remove the potatoes with a slotted spoon and set aside to cool. Return the water to a boil and add the green beans. Cook until bright green and crisp-tender, 3 to 4 minutes. Remove beans with a slotted spoon (or drain through a colander) and set aside.

Slice the potatoes crosswise into thin discs, toss with 2 tablespoons of butter, and season with salt and pepper. In a separate bowl, toss the green beans with remaining tablespoon of butter. In another bowl, stir a few tablespoons vinaigrette into the tuna. Taste and add more until desired flavor is reached.

Spread lettuce onto a serving platter. Arrange potatoes, green beans, eggs, tomatoes, tuna, and olives over lettuce. Serve with remaining dressing on the side.