1. Prepare dressing. Measure out 1/4 cup of dill fonds and refrigerate remaining dill for garnishing. Add measured dill and 1/3 cup of lemon juice, low fat mayonnaise, shallots, Dijon mustard, red wine vinegar, anchovy paste, capers, kosher salt, ground black pepper, except for 2/3 cup extra virgin olive oil, to a blender or food processor. Turn processor on and slowly add oil in a thin stream until dressing is emulsified, about 1 minute. Set aside.

2. Place potatoes in a large saucepan and cover with water. Over medium high heat, bring to a simmer and cook until tender when pierced with a fork or the tip of a knife, about 15 to 18 minutes. Rinse well with cold water. Cut into 1/4 inch slices, return to cooled pan, and toss with 1/4 cup dressing.

3. While potatoes are cooking, fill a large pot 3/4 of the way full with water. Bring to a rolling boil over high heat. Add green beans and cook until barley tender, about 3 to 4 minutes. Strain beans in a colander and rinse with cold water until cool. Drain beans well and pat dry.

4. Drain tuna and place in a small bowl. Gently mix in 3 tablespoons of lemon juice, olive oil and salt until combined.

5. Assemble the layers of salad. Place lettuce in a large serving bowl. Top with potatoes.

6. Put green beans in pot that held potatoes, toss with 1/4 cup of dressing, then place dressed beans on top of potatoes in bowl. Spoon tuna over beans. Use a spatula to gently flatten tuna. Top with olives and tomatoes.

7. Make a ring of eggs slices around top of salad. Drizzle remaining dressing over tomato and egg (Or dress salad and hour before the party). Refrigerate salad until needed.

8. Just before serving, garnish inside rim of bowl with dill fronds.

Source: Hannaford fresh Magazine, May - June 2007