1 small head Boston lettuce
1 can solid white tuna in water
2 tsp capers
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.