Ingredients:

For the Salad

1 cans oil-Packed albacore tuna, drained

10-12 ounces baby potatoes

8 ounces green beans, tails trimmed, and halved, or cut into 3-inch pieces

10-15 grape tomatoes, halved

¼  cup of Kalamata olives

6 Love Your Eggs Outdoor Cage-Free Eggs

2 small shallots, sliced

1 head green leaf lettuce, washed and roughly torn

 

For the Vinaigrette

⅓ cup olive oil

2 tablespoons red wine vinegar

2 anchovies, minced

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon dijon mustard

Salt and pepper to taste

 

Directions:

• Boil potatoes for 10 to 15 minutes or until a fork easily pokes through. Scoop the potatoes out of the pot and into a cold-water bath to stop cooking. Leave the water boiling on the stove.
• Add the green beans to the boiling water and boil for 3 to 5 minutes, then drain and transfer to an ice water bath to stop the cooking.
• Bring one inch of water to a boil in a medium-sized pan. Add Love Your Eggs cage-free eggs, cover, and let steam for 8-10 minutes. Eight minutes will give you slightly runny, jammy eggs, while 10 minutes will make them more set but still slightly jammy.  Keep an eye on the pan and add more water if all the water evaporates before the time is up.
• Remove the eggs from the pan and into a dish of ice water to cool. Then gently peel the eggs and slice each in half.
• Make the vinaigrette by adding all ingredients to a jar and shaking until combined.