Preparation Time: 25 mins
Cooking time: 12 mins
For the salad:
4 large eggs
1/2 pound green beans
1/2 teaspoon kosher salt, plus 2 teaspoons for boiling potatoes
2 large red potatoes, cut into bite-sized cubes
1 head romaine lettuce, sliced crosswise
2 5-ounce cans oil-packed light tuna, drained
2 scallions (white and green parts), trimmed and finely chopped
1 tomato, halved, seeded and chopped
1/4 teaspoon ground black pepper
1.To cook the eggs:
Place the eggs in a large pot of water and bring to a boil. Cover, turn off the heat and let sit for 15 minutes. Drain and run under cold water to cool, then peel and slice them lengthwise into quarters, Set aside for 10 minutes.
2.To make the vinaigrette:
Whisk together the mustard, lemon juice, and vinegar in a small bowl. While whisking, slowing drizzle in the olive oil until it makes a creamy emulsion. Whisk in the thyme, olives, salt, and pepper and set aside for 10 minutes.
3. To make the salad:
Make an ice-water bath and set it on the counter. In a microwave steamer, cook the green beans until they’re all done, about 4 minutes (or bring a large pot of water to a boil with 2 teaspoons salt and cook the green beans until all done, about 6 minutes). Transfer the green beans to a sieve and plunge into the ice-water bath to stop the cooking. Once the green beans are cool, remove them from the ice water, tap the bottom of the sieve on a kitchen towel to remove the excess water, and transfer to a medium bowl.
4. Bring a large pot of water to a boil. Add 2 teaspoons of the salt and the potatoes and cook until a paring knife easily slips into the center of a potato, 6 to 8 minutes. Drain in a sieve and plunge the sieve into a large ice-water bath to stop the cooking. Once the potatoes are cool, remove from the ice water and set aside on a kitchen towel.
5 Arrange the lettuce on a large platter and top with the eggs, green beans, potatoes, tuna, scallions and tomato. Sprinkle with the remaining 1/2 teaspoon salt and the pepper, drizzle with the vinaigrette and serve.