1 lb. green beans, trimmed and cut into 1 1/2- inch pieces
5 small red potatoes
1 shallot, sliced
2 hard boiled eggs, sliced lengthwise
1/2 cup Nicoise olives drained
2 ripe tomatoes in the vine, sliced lengthwise
1 can of tuna
1 tablespoon Dijon mustard (available at Seasons Taproom)
6 Tbsp. Seasons Extra Virgin Olive Oil (your favorite)
3 Tbsp. Seasons Champagne vinegar
Seasons Fleur de Sel, to taste
1 tsp. Seasons Herbes de Provence Spice Blend
Place tuna in a small bowl and use a fork to break it up into chunks. Set aside.
In a large pot of boiling water, cook the potatoes until tender but slightly resistant when pierced with a fork, about 20 minutes.
Meanwhile, whisk together shallot, Herbes de Provence seasoning, Dijon mustard, champagne vinegar and Fleur de Sel. Slowly whisk in extra virgin olive oil; set dressing aside.
Drain the potatoes and let them cool. Cut into 1 inch pieces.
Next, fill a large bowl with ice and water; set aside.
Bring a saucepan of water to a boil. Add green beans, and cook until bright green, about 4 minutes. Drain; plunge into ice water bowl to stop cooking. Drain again, and set aside.
Place green beans in a bowl with potatoes. Add olives, tuna and enough dressing to moisten salad. Toss carefully to combine, making sure not to mash the potatoes. Taste and adjust seasoning.
Cut eggs into quarters lengthwise and cut each tomato into 6 wedges. Garnish the salad with the egg quarters and tomato wedges.
Serve cool in salad bowls.