Green Bean Salad with Tuna and Beets
Rinse the beets and steam for about 25 minutes. Peel, let cool and cut in half. Rinse the beans and blanch for 6-8 minutes in boiling salted water. Flash in ice water and drain. Hard boil the quail eggs, then peel and cut in half.
Peel the onion and cut into rings. Drain the tuna and the artichoke, and pick both apart with a fork. Rinse the lettuce, shake dry and place in a salad bowl. Add the vinegar, lemon juice and oil, and season with salt and pepper.
Toss all the salad ingredients together in the bowl. Drizzle with the dressing and serve.