Instructions

1. In a steamer pan, steam green beans until just starting to get tender. Set aside.
2. In a large pot, place potatoes and cover with water. Bring to a boil and cook until potatoes can be pierced easily with a fork. Remove from pot and set aside.
3. Place green beans and potatoes in fridge until cold.
4. To prepare tuna, pat dry with paper towel. Rub lightly with olive oil and sprinkle with salt & pepper. Place in a grill pan on high heat and cook each side until just seared. Remove from pan, let cool slightly, then cut into thin slices.
5. For dressing, conbine oil, mustard, garlic, and salt & pepper to taste and whisk together.
6. Place lettuce in a salad bowl. Top with desired amounts of tomato, onion, green beans, potato, eggs, olives and capers. Add sliced tuna and drizzle with dressing.