4-6 new potatoes
1 tabls. olive oil
1 can white meat tuna in spring water
1 tabls. minced onion
1 tabls. capers
1/2 lb green beans, the thin ones if possible
2 hard boiled eggs, sliced into wedges
1 lemon, sliced into wedges
a handful of cherry tomatoes, halved
shredded romaine lettuce
mixed black and green, pitted, spiced olives

Herbes de Provence
Coarse ground Pepper to taste

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Zap the potatoes in the microwave until tender. After they are slightly cool, quarter them, drizzle with olive oil and sprinkle with Herbes de Provence. Drain the tuna and mix with onion and capers. Microwave the green beans until crisp tender, drain and cool slightly. 

Build salad: spread romaine lettuce onto on a serving platter, mound tuna in center, distribute potatoes around tuna and then divide the green beans into fourths and place next, nestle the eggs, lemon wedges, tomatoes and olives between the green beans. Sprinkle with fresh pepper and serve at once with crusty French bread.

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