Serves 2

1 small head Boston lettuce

1 can solid white tuna in water

2 tsp capers

assorted olives

1 tomato, cut into 8 wedges

4 small potatoes, cut into quarters

6 oz green beans, trimmed

1 tablespoon dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt and pepper

Make dressing: mix mustard and vinegar. Slowly whisk in olive oil until smooth. Season with salt and pepper.

Boil potatoes for 5 minutes until cooked through but still firm. While potatoes are still hot, toss with 1/2 of dressing.

Steam green beans for 5 minutes, then shock in an ice bath to set color.

Arrange lettuce on two plates. Top each with 1/2 of tuna, capers, olives, tomato, potatoes, green beans. Drizzle remaining dressing over salad.