From craving to table
Instructions
- 1
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8-9 minutes. Transfer eggs to a bowl of ice water, cool, then peel and quarter.
- 2
Meanwhile, place potatoes in a pot of salted water and boil for 10-12 minutes until fork-tender. Remove with a slotted spoon and set aside.
- 3
In the same pot, add green beans and boil for 2-3 minutes until crisp-tender. Drain and immediately rinse with cold water to stop cooking.
- 4
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- 5
On a large platter or individual plates, arrange salad greens, potatoes, green beans, cherry tomatoes, olives, red onion, and tuna.
- 6
Top with quartered eggs and sprinkle with capers if using.
- 7
Drizzle with vinaigrette before serving.