Tuna, baby potatoes, green beans, cherry tomatoes and soft-boiled eggs dressed in a bright red wine vinaigrette.
# What you need:
→ Proteins
01 - 200 g high-quality canned tuna in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 200 g green beans, trimmed
04 - 300 g baby potatoes, halved
05 - 200 g cherry tomatoes, halved
06 - 50 g mixed salad greens (e.g., arugula, baby spinach)
→ Other
07 - 80 g black olives (preferably Niçoise or Kalamata), pitted
08 - 2 small shallots, finely 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
# How to Make It:
01 - Bring a medium saucepan of salted water to a boil. Add the baby potatoes and cook for 10–12 minutes, until just tender. Remove with a slotted spoon and set aside to cool slightly.
02 - In the same saucepan, add the green beans and cook for 2–3 minutes until bright green and tender-crisp. Drain and rinse immediately under cold water to stop cooking.
03 - Bring a small pot of water to a boil for the eggs. Gently add the eggs and simmer for 7 minutes for soft-boiled yolks. Transfer to a bowl of ice water, cool for 5 minutes, then peel and halve.
04 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to create the dressing.
05 - Arrange salad greens on a large serving platter. Top with baby potatoes, green beans, cherry tomatoes, shallots, olives, and tuna, breaking the tuna into large chunks.
06 - Nestle the halved eggs on top. Drizzle the salad generously with dressing.
07 - Serve immediately, garnished with extra black pepper if desired.
