A Delicious Healthy Main-Dish Salad

This was a wonderful dinner, paired with oat crackers from England.

Steam enough mixed vegetables (like cauliflower, green beans, carrots) for about 3 people (about 300 grams) and keep aside.
Cook separately shredded or tiny-cut beets for about 1 to 2 people by simmering them in some orange juice and a generous glug of olive oil (add water if you must but you don't want them to be watery), or open and drain a small or medium can and keep aside.
Hard-boil 1 to 3 eggs (10 minutes).

In a large bowl where you'll assemble the salad, first make the dressing:
Mix 1 Tblspn real French mustard
  1 Tblspn balsamic vinegar
  black pepper
Drain into a measuring cup 1 can tuna packed in decent oil (I'm pretty sure salmon would work well too) and then add olive oil to make about 150 ml of oil (if your fish is packed in water, just use all olive oil, but the fishy oil gives the best flavor).
Then pour the oil in a stream into the mustard mixture while you whisk.
Then stir in fish, above vegetables including beets, then gently
  1 small sweetish onion sliced thinly and separated into rings
  1 Tblspn capers
  a small handful of cilantro, chopped
Arrange on top 1 to 3 hard-boiled eggs sliced.

Adapted from Simon Hopkinson's Second Helpings of Roast Chicken 
Originally posted at previous incarnation of this site, when lived in Europe