Salade Nicoise

Salade Nicoise

4 new potatoes, baked
1 cup green beans, cut lengthwise, cooked and dried
2 ripe plum tomatoes
1/4 cup black and green olives
1 hard boiled egg
1 can tuna fish
2 tbsp. red onion, chopped
1 tbsp. capers, drained
2 tbsp. fresh lemon juice
2 tbsp. extra virgin olive oil
fresh ground pepper to taste
2 tsp. fresh rosemary, chopped
2 cloves garlic, minced
3 tbsp. fresh parsley, chopped
salt to taste
lemon wedges

Place tuna in mixing bowl, breaking into chunks. Add onion, capers, 1 tablespoon lemon juice, 2 teaspoons olive oil, and pepper. Toss gently with a fork until well mixed. Set aside.
Cut potatoes into chunks and place in mixing bowl. Add 1 tablespoon olive oil, 1½ teaspoons lemon juice, rosemary, garlic, pepper and salt. Toss and set aside.
Cut tomatoes into slices and place in bowl. Sprinkle with pepper, salt, and 2 tablespoons parsley. Toss beans with 1 tablespoon lemon juice and 1 teaspoon olive oil.
To serve, place all ingredients in large shallow bowl or on large platter and serve with lemon wedges.