Trick your dinner guests with this dish; it's not nearly as complicated as it looks. All cooked items - save for the tuna - can be made in the same pot, in the same water. This salad has a pleasantly clean flavor, but if you like a little more kick, I might suggest adding thinly sliced red onion and/or anchovies. Enjoy! *Hard-boiled egg technique from David Tanis' A Platter of Figs.

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