Perfect for a hot summer night. Serves 4.
Salt And Freshly Ground Pepper
1 Heaping Teaspoon Dijon Mustard
6 Tablespoons Red Or White Wine Vinegar
1/3 Cup Olive Oil
1/3 Cup Canola Oil
Fresh Crushed Garlic
6 Medium Red Potatoes, Scrubbed & Left Whole
1 Pound Green Beans, Trimmed & Halved
Salt & Freshly Ground Black Pepper
3 Scallions (White Part Only), Finely Chopped
3 Tablespoons Fresh Parsley, Chopped
2 Ripe Tomatoes, Cored And Cut Into Wedges
1 Can White Tuna In Water
4 Eggs, Hard Boiled
In a bowl, combine the salt, pepper, mustard and vinegar. Whisk just until well mixed. Whisking constantly, drizzle the olive and canola oils into the vinegar until the dressing emulsifies. Set the dressing aside.
In a large pot fitted with a steamer insert and containing several inches of cold water, steam the red potatoes, covered, for 15 minutes or until they are tender when pierced with a skewer. Add more water during cooking, if necessary. Remove the potatoes from the pan and set them on a plate to cool slightly.
Add the green beans to the steamer, cover the pan, and stem them for 5 to 7 minutes or until they are tender but still have some bite. Drain them and transfer to cold water.
Slice the potatoes thickly and drizzle them with enough of the vinaigrette to moisten them. Add plenty of salt and pepper. Sprinkle with the scallions and parsley.
Drain the beans and dry them on paper towel; set them aside.
Set the tomatoes on a plate and drizzle them with a few teaspoons of the vinaigrette. In a small bowl, flake the tuna and drizzle it with the dressing as well.
In a medium saucepan, combine the eggs with plenty of cold water to cover them. Bring to a boil and let the water bubble steadily for 10 minutes. Drain the eggs and immediately transfer to a bowl of cold water. Let more cold water run into the bowl to cool the eggs quickly. Remove the shells and cut the eggs lengthwise into quarters.
Set 4 dinner plates on the counter. Arrange potatoes in 2 mounds on opposite ends of each plate. Arrange 2 more mounds of tomatoes. Set tuna beside the tomatoes. Add green beans in a pile in the middle. Garnish each plate with eggs and serve at once with crusty bread.