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1
Whisk together the ingredients for the mustard base.
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2
Place potatoes and garlic cloves in a small pot and cover with water by about 3 inches. Salt the water, and bring to a boil. Boil 10-15 minutes until fork tender.
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3
Drain potatoes. Discard garlic cloves. In a bowl, toss hot potatoes with butter and 2 tablespoons of the mustard base. Taste, and add salt and pepper until very flavorful.
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4
In a separate bowl, combine tuna, capers, dill, and mayonnaise with 1 tablespoon of the mustard base. Taste for seasoning.
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5
Bring 2 or so inches of salted water to a boil (in the same pot as you used for the potatoes saves a dish!). Boil green beans for 1 minute, then drain and transfer to a bowl. Toss the green beans with 1 tablespoon of the mustard base, 1 tablespoon of the vinegar, and a few pinches of salt.
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6
Mince half of the shallot and slice the other half.
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7
Whisk the rest of the mustard base with minced shallot, remaining 1 tablespoon of the vinegar, honey, and a few pinches of salt. If dressing seems too thick, add water a teaspoon at a time to thin it out.
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8
Build salads with mounds of crunchy lettuce, buttery potatoes, briny tuna salad, and tangy green beans. Drizzle with the dressing and top with the sliced shallots.
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9
Note: I start the potatoes to boil first, then work on the tuna and other salad components while the potatoes boil. Then I boil the green beans in the same pot, and can get this salad done in about 45 minutes, sometimes less if I'm super on the ball. It's worth it!
