1 lb. new potatoes, baby-size, or cut to approx. 1” chunks
2 medium tomatoes, cut into wedges
4 cups mixed salad greens
3 cups chunk light tuna, flaked
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
a medium pot of salted water to a boil. Carefully add eggs and cook 7
minutes. Using a slotted spoon, transfer eggs to a bowl of ice water
(keep pot over high heat); chill until cold, about 5 minutes. Peel; set
add green beans and potatoes to the same pot of boiling water and cook
until just tender, 2–4 minutes for green beans, 10–15 minutes for
potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit
until cold, about 3 minutes. Transfer to paper towels; pat dry.
serve, slice eggs in half and arrange on a platter with cooked and raw
vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with
sea salt, and drizzle some reserved dressing over. Serve with remaining
Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled
and vegetables blanched 2 days ahead; cover and chill separately.