step 1

Place 4 eggs in a medium-size pot and fill with enough cold water to cover the eggs by 2 inches. Heat on medium-high heat and bring to a full rolling boil. Remove from heat and cover for 10 minutes. Remove eggs from pot and place in a bowl of ice water to cool. Peel and set aside.

step 2

In the same medium-size pot, add potatoes, 2 teaspoons of kosher salt, and enough water to cover the potatoes completely. Bring to a boil and cook for 8 minutes or until fork-tender. Drain and rinse, then cut potatoes in half. Place potatoes in a medium bowl and toss (while still warm) with champagne vinegar, olive oil, salt, and pepper. 

step 3

Make the vinaigrette by combining all of the ingredients in a bowl. Whisk to combine. 

step 4

In a small bowl, add cherry tomatoes, olive oil, salt, and pepper. Toss to combine.

step 5

Fill a medium bowl with ice water. Set aside. Fill a medium-size pot halfway with water and bring to a boil. Once boiling, add 1 teaspoon of kosher salt and green beans. Blanch until green beans are just tender, about 1 to 2 minutes. Drain green beans and place them in the ice water for a few minutes to stop them from cooking. Drain and set aside.

step 6

To build the salad, divide the lettuce evenly between 4 plates. Add potatoes, green beans, cherry tomatoes, sliced radishes, hardboiled eggs, and olives. Top with flaked tuna and drizzle with the caper vinaigrette.