This recipe is very healthy and a meal in itself.
1 large head Boston lettuce, washed & dried
1 pound green beans, blanched, shocked & dried
Sea salt and freshly ground black pepper
3 ripe red tomatoes, cut into wedges
4 small red potatoes, sliced, cooked until barely tender & dried
6 ounces tuna, preferably yellowfin in olive oil
6 hard-boiled eggs, peeled & halved
12 anchovy fillets, (optional)
1/3 cup Niçoise-type olives
2 to 3 tablespoons capers, (optional)
3 tablespoons minced fresh parsley, (optional)
2/3 cup Lemon juice and Olive oil mixed (lite on the lemon juice)
Arrange the lettuce leaves on a large platter. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, yolk up, and curl an anchovy on top of each. Salt the tomatoes generously. Spoon vinaigrette over all; scatter with olives, capers, and parsley. Season to taste with more salt and pepper.