Step 1

1 For the salad: Fill a small saucepan with a few inches of water and place over medium heat

Step 2

2 Bring a medium saucepan with water to a boil over high heat

Step 3

3 In a large bowl, prepare an ice bath

Step 4

4 Add a generous pinch of salt to the pot of boiling water, then add the beans and carrot

Step 5

5 Cook until crisp-tender, 2 to 3 minutes, then use a slotted spoon to transfer to the prepared ice bath; drain, remove and pat-dry as soon as they have cooled

Step 6

6 Return the water to a boil, add the potatoes and cook just until tender, about 8 minutes

Step 7

7 Drain and transfer to a large bowl

Step 8

8 Place the eggs (one per serving) in a small steamer basket set over the small saucepan (so the eggs are not touching the water)

Step 9

9 Cover and steam for 12 minutes, then transfer the eggs to the same ice-water bath to cool (you may need to refresh the ice)

Step 10

10 Make the dressing: While the eggs steam, in a blender, combine the mango, vinegar, oil, paprika and onion powder and puree until smooth

Step 11

11 Season to taste with salt and pepper

Step 12

12 You should get about 1/2 cup

Step 13

13 Reserve 1/4 cup of the dressing

Step 14

14 When ready to serve, peel and quarter the eggs

Step 15

15 Then lightly dress each of the vegetables — the potatoes, green beans, carrots and tomatoes -- separately

Step 16

16 Place the herbs on a platter and add each of the vegetables, finishing with the tuna, egg quarters, a sprinkling of salt, and drizzles of the remaining dressing

Step 17

17 NOTES: A faster option for serving is to dress the potatoes, green beans and carrots, tomatoes and tuna in a single bowl