Tuna, baby potatoes, green beans, cherry tomatoes and soft-boiled eggs tossed in a bright red wine vinaigrette.
# Ingredients:
→ Proteins
01 - 7 oz canned tuna in olive oil, drained
02 - 4 large eggs
→ Vegetables
03 - 11 oz baby potatoes, halved
04 - 7 oz green beans, trimmed
05 - 7 oz cherry tomatoes, halved
06 - 2 cups mixed salad greens, loosely packed (e.g., arugula, baby spinach)
→ Other
07 - 2/3 cup black olives, 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
# Directions:
01 - Place the halved baby potatoes in a medium saucepan, cover with salted water, bring to a boil, then simmer 10–12 minutes until just tender; drain 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 into ice water to stop cooking, then drain again.
03 - Bring a small pot of water to a gentle boil, lower in the eggs and simmer 7 minutes for slightly soft yolks; transfer eggs to ice water for 5 minutes, peel and halve.
04 - In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and season with salt and pepper until emulsified.
05 - Arrange the mixed salad greens on a large platter or in a shallow bowl; distribute the halved potatoes, blanched green beans, cherry tomatoes, sliced shallots and pitted olives evenly over the greens.
06 - Break drained tuna into large chunks and scatter over the salad; nestle the halved eggs on top, maintaining visual balance.
07 - Drizzle the vinaigrette evenly over the composed salad, adjust seasoning with additional salt and pepper if needed, and serve immediately.
