Ingredients

• 4 small red potatoes (about 1/2 pound)
• 1/3 pound fresh green beans, trimmed
• 12-ounce can light tuna packed in water, drained
• 1/2 cup chopped pitted Greek or Spanish olives
• 1/4 cup diced red onion
• 2 large tomatoes, seeded and diced (about 2 cups)
• 5 cups chopped romaine lettuce
• 2 tablespoons olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper

Instructions

1. Watch how to make this recipe.
2. Boil water in a large pot with a fitted steamer basket. Put the potatoes in the steamer, cover and steam for 15 minutes. Add the green beans and steam for 6 minutes more. Put the cooked potatoes and beans in a dish and set in the refrigerator to cool, or plunge into a bowl of ice water to cool quickly.
3. Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green beans, add them to the bowl and toss.
4. In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the dressing over the salad, toss well and serve.