Mediterranean Combination Salad - alive magazine

Ingredients

• 2 Tbsp (30 mL) Dijon mustard
• Salt and pepper to taste
• 1/3 cup (80 mL) extra-virgin olive oil
• 8 small white or red new potatoes
• 1 lb (450 g) thin green beans
• 16 oz (450 g) tuna filet
• 1 tsp (5 mL) extra-virgin olive oil
• 1 head butter lettuce, separated into leaves
• 8 small tomatoes, cut into wedges
• 4 large free-range eggs, hard-boiled, peeled and halved lengthwise (see below)
• 16 olives niçoise or other black olives
• 2 Tbsp (30 mL) capers, drained and rinsed
• 2 Tbsp (30 mL) fresh parsley, minced