Ingredients
Coarse salt and ground pepper
1/2 pound green beans, trimmed
2 teaspoons Dijon mustard
4 teaspoons red-wine vinegar
1 small shallot, minced
1/4 cup extra-virgin olive oil
2 cans (5 ounces each) solid white tuna packed in oil, drained and broken into chunks
1 head Bibb lettuce, leaves separated
4 large hard-cooked eggs, halved
6 plum tomatoes, halved (roasted if desired, see below)
1/2 cup Nicoise or Kalamata olives
Directions
Step 1
In a large pot of boiling salted water, cook green beans until bright green and tender, 3 minutes. Drain and rinse under cool water. In a small bowl, whisk together mustard, vinegar, shallot, and oil and season with salt and pepper. In a medium bowl, combine tuna with half the vinaigrette and stir gently to combine.
Step 2
Divide lettuce among 4 bowls. Top with tuna mixture, green beans, eggs, tomatoes, and olives; season with salt and pepper and drizzle with remaining dressing. Serve immediately.
