Photo Credits:; lindsay hunt


  • 8 oz. green beans, trimmed and halved
  • 4 large eggs
  • 8 oz. oil-packed canned tuna, drained
  • 1/4 c. olive oil
  • 2 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • kosher salt
  • Black pepper
  • 2 romaine hearts, sliced
  • 8 oz. oil-packed canned tuna
  • 2 c. cherry tomatoes, halved


  1. Bring a medium saucepan of salted water to boil over medium-high heat. Cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
  2. Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.

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