|2 Tbsp||Pastene Red Wine Vinegar|
|1 Tbsp||fresh lemon juice|
|1 Tbsp||Dijon mustard|
|1 tsp||Pastene Minced Garlic|
|1 tsp||fresh tarragon, minced|
|½ tsp||kosher salt|
|¼ tsp||freshly ground black pepper|
|⅓ cup||Pastene Extra Virgin Olive Oil|
|4 oz||green beans|
|8 oz||new or small potatoes|
|lettuce of your choice|
|2-3||eggs, hard boiled, peeled, halved or quartered|
|2||ripe tomatoes, cut into wedges|
|¼ cup||Pastene Pitted Kalamata Olives|
|5 oz||Pastene Tuna in Olive Oil|
|¼||small red onion, thinly sliced|
|1 Tbsp||Pastene Capers, drained|
|lemon zest, finely grated|
- Whisk the vinegar, lemon juice, mustard, garlic, tarragon, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify. Set aside until use. Briefly whisk again before serving.
- Bring a medium pot of salted water to a boil. Add the beans and cook until bright in color and crisp-tender, 1 to 2 minutes. Remove with tongs or a slotted spoon, transfer to a colander and run under cold water to stop the cooking process.
- To the same pot, add the potatoes. Bring the water back to a boil, then partially cover the pot and simmer until the potatoes are tender when pierced with a knife, about 15 minutes, depending on size. Drain and cool. Halve the potatoes and place in a small bowl. Add 1 tablespoon of the vinaigrette and toss to coat.
- Arrange the lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the beans, potatoes, egg halves, tomatoes and olives around the plate. Place the tuna in the center. Scatter the onions and capers over the salad, then drizzle with the dressing to your taste. Garnish with lemon zest and serve immediately.