Niçoise Salad
Serves 6

This is the veg version.  If you want to top it with fresh tuna, figure on a 3-4 ounce piece per person.

2 big handfuls green beans, ends trimmed
1 1/2 pounds small red potatoes
6 large eggs
1 lb. cherry tomatoes, halved
1 large handful Kalamata olives
10 oz. pretty bagged lettuce
Dressing of your choice

Bring a medium pot of water to a boil.  Fill a large bowl with ice water.  Add the green beans to the pot and cook until crisp-tender, about 2-3 minutes.  Using a slotted spoon, scoop the beans out and immediately place them in the ice water.  Wait until they feel cool to the touch and then scoop the beans out to drain in a colander.  Meanwhile, add the potatoes to the boiling water and cook until the tip of a knife slides in and out easily, 15-20 minutes.  Drain.

Rinse the pot in cold water to cool it down, then fill with cold water.  Add the eggs and bring to a boil.  Cover and turn off the heat.  Add more ice to the ice water.  Allow eggs to sit for 12 minutes, then scoop them out and into the cold water.  Allow to cool then drain.

Toss the lettuce with some of the dressing in a large bowl then place on a serving platter.  Cut the potatoes into halves, quarters if large.  Peel the eggs and quarter or slice them.  Arrange the potatoes, eggs, beans, olives, and tomatoes decoratively around the platter.  Drizzle a little dressing over each component.