Tuna, green beans, cherry tomatoes and soft‑boiled eggs on greens with potatoes and a zesty vinaigrette.
# What You’ll Need:
→ Proteins
01 - 7 oz canned tuna packed in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 7 oz green beans, trimmed
04 - 10.6 oz baby potatoes, halved
05 - 7 oz cherry tomatoes, halved
06 - 1.8 oz mixed salad greens (arugula, baby spinach), loosely packed
→ Other
07 - 3 oz black olives (Niçoise or Kalamata), pitted
08 - 2 small shallots, thinly sliced
→ Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a medium saucepan of well-salted water to a boil. Add halved baby potatoes and cook until just tender when pierced with a knife, about 10–12 minutes. Remove with a slotted spoon and set aside to cool slightly.
02 - Using the same boiling water, add trimmed green beans and cook 2–3 minutes until bright and tender-crisp. Drain and plunge immediately into a bowl of ice water to stop cooking; drain and pat dry.
03 - Bring a small pot of water to a gentle boil. Lower eggs into the water and simmer for 7 minutes for soft-set yolks. Transfer eggs to an ice bath for 5 minutes, then peel and halve.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until emulsified. Adjust seasoning as needed.
05 - Spread mixed greens on a large platter or in a bowl. Distribute halved potatoes, blanched green beans, cherry tomatoes, sliced shallots, and pitted olives over the greens. Break tuna into large flakes and scatter on top.
06 - Nestle halved eggs into the salad and drizzle the vinaigrette evenly over all components. Season with additional black pepper to taste.
07 - Serve immediately so greens remain crisp and eggs retain their texture. Offer extra dressing at the table if desired.
