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

Directions

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.

Put tuna, olives, onion, tomato and lettuce in a large bowl. Dice the potatoes and green
beans, add them to the bowl and toss.

In a small bowl whisk together the oil, lemon juice, mustard, salt and pepper. Pour the
dressing over the salad, toss well and serve.