1

Bring a large pot of water to a boil. Once boiling, add the potatoes and boil until fork tender, about 15 minutes. Remove the potatoes with a slotted spoon and set aside.

2

Set a large bowl aside with ice cold water and ice cubes.

3

In the same pot of water, reduce the heat to a low boil and gently add the eggs using a slotted spoon. Simmer for seven and a half minutes (for an egg that is still a little jammy) and immediately remove the eggs and place in the ice bath.

4

In the same pot of water, add the green beans and blanch for one minute, then remove and add to the ice bath with the eggs.

5

In a food processor, combine the mayonnaise, basil, anchovies, lemon juice and salt and blend until smooth. Set aside.

6

Peel and slice the eggs in half.

7

Place the arugula on a large platter and top with tomatoes, radishes, tuna, potatoes, sliced eggs and green beans. Drizzle the dressing over top and serve immediately. Enjoy!

8

Substitutions: No tuna: use salmon. No basil: use another herb such as parsley or cilantro. No anchovies: omit.