1 can water packed tuna, drained (if possible, a sustainable option)
8 mini red or white potatoes (about 1.5 - 2 inches in diameter)
1 large handful of fresh green beans (trimmed)
1 head bib or boston lettuce (whatever you like will work just dandy though - washed and chopped)
2 - 4 large eggs (hard cooked)
1.5 cups cherry or grape tomatoes
12 kalamata olives
1/4 cup wine white vinegar
1/4 cup extra virgin olive oil
1 Medium shallot (minced)
1 tablespoon whole grain dijon mustard
1 tablespoon liquid honey
1/4 teaspoon fine sea or kosher salt
1/8 teaspoon freshly ground black pepper
For perfect hard cooked eggs, see our post on that very topic HERE!
In a pot with a steaming basket, bring water to a boil and steam potatoes for 10 minutes until just cooked through. They can also be boiled. Remove from heat, allow to cool before slicing each one in two.
Meanwhile in a medium pot, bring water to a boil over high heat. Drop green beans into boiling water and cook for 1.5 - 2 minutes. Strain and plunge immediately into ice water to stop the cooking.
Prepare the salad by arranging each of the ingredients in rows on a large plate or platter.
Prepare the dressing by combing all dressing ingredients in a small bowl and whisking thoroughly.
Drizzle the dressing over top of the salad ingredients. Sprinkle with additional salt and pepper to taste. Serve family-style.