Try this classic French salad with tuna and egg.
ingredients
Green Bean Salad
Nicoise Vinaigrette
directions
In pot of boiling salted water, cook potatoes for 10 to 15 minutes or just until tender.
Remove with slotted spoon; let cool slightly. Quarter and set aside.
In same pot, cook green beans for 5 to 7 minutes or until tender crisp.
Drain; refresh under cold running water.
On greased grill, cook tuna for 3-4 minutes, turning once and basting with reserved dressing.
Remove from grill and tent with foil to keep warm.
In bowl, whisk together vinegar, mustard, garlic, anchovy paste, salt and pepper.
Gradually whisk in oil.
Set 2 tablespoons (25 mL) aside.
On big serving platter arrange mounds of potatoes, green beans, quarters of tomatoes, eggs, red onion and olives.
Fan tuna in centre of plate.
Drizzle remaining dressing over top.