French Style Flaked Tuna Salad
|Small new potatoes||1 Pound, sliced 1/4 inch thick but not peeled (About 8)|
|Green beans||8 Ounce, trimmed|
|Boston lettuce head/1/2 small head iceberg lettuce||1 Large, separated into leaves|
|Cherry tomatoes||1 Pint|
|Canned water packed tuna/White tuna in water||13 Ounce, drained, flaked (Light Or White, 2 Cans, 6.5 Ounce Each)|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Scallions||4 Large, finely chopped (Including Tops)|
|Canned artichoke hearts||1 Pound, drained and halved (1 Can)|
|Capers||2 Tablespoon, drained|
|Red wine vinegar/Tarragon vinegar||3 Tablespoon (For Making The Dressing)|
|Dijon mustard||2 Teaspoon (For Making The Dressing)|
|Salt||1⁄4 Teaspoon (For Making The Dressing)|
|Black pepper||1⁄4 Teaspoon (For Making The Dressing)|
|Olive oil||2⁄3 Cup (10.67 tbs) (For Making The Dressing)|
ln a large saucepan of boiling water, cook the potatoes, covered, over moderate heat for 7 minutes.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.