Serves 4

Adapted from Simply Recipes

• ⅓ cup lemon juice or red wine vinegar

• ¾ cup olive oil

• 3 tablespoons shallot, finely chopped

• 2 tablespoons fresh basil, finely chopped

• 1 tablespoon fresh thyme, chopped

• 2 teaspoons fresh oregano, finely chopped

• 1 teaspoon Dijon mustard

• Salt and pepper

• 2-3 cans of tuna (in water)

• 4-6 hard boiled eggs, peeled and quartered

• 10-12 cups lettuce (I used spring mix, but Boston lettuce or butter lettuce also works), chopped

• 20-25 cherry tomatoes, halved

• 1 small red onion, diced

• ½ pound green beans, trimmed and cut into 2-inch pieces (frozen green beans are fine)

• ¼ cup olives

• 2 tablespoons capers, for garnish

1. To a small bowl, add the olive oil, lemon juice or red win vinegar, shallots, herbs, and mustard. Mix together until well blended. Add salt and pepper, to taste. Set aside.

2. Fill a medium pot with water and add 2 tablespoons salt. Bring to a boil over medium heat. Add the green beans to the boiling water. Cook until tender, but still firm, about 3-5 minutes. Drain and rinse with cold water.

3. To assemble the salad, put a bed of lettuce down on the plate. Add ½-⅓ of a can of tuna to the lettuce. Sprinkle the tomatoes, onions, olives, and capers around it. Add green beans and hard boiled eggs to the edge of the lettuce. Drizzle with the dressing.

4. *Note: I’m not a fan of boiled potatoes, so I have left those out, but 1¼ pounds of small young red potatoes or fingerling potatoes work works well. Just boil them and half or quarter them. I also didn’t have olives or capers to garnish the salad with, but those are a great addition to the salad.

5. Enjoy!