Step 1

Add all the ingredients for the tomatoes into a large bowl.

Step 2

Toss the ingredients together until combined.

Step 3

Set the tomatoes aside while preparing other ingredients.

Step 4

Bring a large pot of salted water to a boil. Add the halved potatoes to the pot. Boil the potatoes until they are fork tender, about 8-10 minutes.

Step 5

Meanwhile, prepare the potato dressing by combining mayo, lemon juice, galic, dill, salt, and pepper to a bowl and whisk the ingredients together until combined. Set aside.

Step 6

Carefully strain the potatoes and rinse them with cold water. You want the potatoes to stay intact.

Step 7

Place the potatoes into a large bowl and pour the dressing over the potatoes. Carefully fold the potatoes into the dressing until the potatoes are covered with dressing. Place in the refrigerator.

Step 8

Prepare a large bowl with ice water. Set aside.

Step 9

Bring a large pot of salted water (very salty) to a boil. Add the trimmed green beans to the pot. Set a timer for 2 minutes and allow the beans to blanch.

Step 10

Remove them promptly from the water after 2 minutes and strain the beans. Place the green beans immediately into the ice water bath. Let them sit.

Step 11

Once the beans are cool and crunchy (about 10 minutes), drizzle the green beans with olive oil, sprinkle with salt, and toss.

Step 12

Finally, add the fresh mint to the beans and toss. Place in the refrigerator.

Step 13

Bring a small pot of water to a boil.

Step 14

Add eggs to the water and let them boil for 7 minutes.

Step 15

Remove the eggs from the water with a slotted spoon.

Step 16

Place the eggs in cold water.

Step 17

Peel the eggs and half them. Set aside.

Step 18

To assemble the salad, place the tomatoes on one side of a large platter, then the potatoes, then the beans.

Step 19

Sprinkle the olive oil and capers over all the ingredients.

Step 20

Place the eggs over the whole plater and then place the tuna in the middle of the patter. Sprinkle pepper over the tuna.

Step 21

Serve over romaine lettuce or serve with sliced or toasted french bread.