I am not writing in the protein here, and I’ll let you pick. Traditionally, it’s made with tuna - seared if you can find it, or if you’re short on time, a good quality canned albacore. You could use grilled chicken or another seafood you like or even skip it to leave it vegetarian.

The haricot vert here are blanched, which means they end up cold on the platter. My kids won’t eat them cold, but like them warm with a bit of oil, salt and pepper, so while I’ll make the salad platter for Hugh and I, I will throw some potatoes and green beans into the oven to warm up for the kids. This way I am not reinventing a meal for them, just rethinking it.