Prepare the Dressing: In a small bowl, whisk together the olive oil, Dijon mustard, salt, pepper, and fresh chives until well combined. Set aside.
Cook the Potatoes and Green Beans:
Potatoes: Place the halved mini potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and let them cool slightly. Haricot Verts: Blanch the green beans in boiling water for 2-3 minutes until they’re bright green and tender-crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry.
Cook the Eggs: Bring a pot of water to a gentle boil and carefully lower in the eggs. Cook for about 7 minutes to achieve a jammy yolk. Transfer the eggs to an ice bath to cool, then peel and halve them.
Assemble the Salad: On a large platter, arrange the ingredients in a visually pleasing pie shape. Create separate sections for each of the following:
Tuna (drained and flaked into chunks) Green beans Jammy eggs Halved potatoes Kalamata olives Cherry tomatoes Mixed lettuces Capers
Dress the Ingredients: Lightly drizzle each section of the salad with a bit of the dressing, ensuring everything is lightly coated. Toss the lettuces separately in a large bowl with some dressing before arranging them on the platter. Sprinkle with capers.
Final Touch: Before serving, taste the salad and add more dressing if needed. Serve immediately, either arranged beautifully on the platter or tossed together for a more casual presentation.
