Source: dLife

Salad with eggs, potatoes, and tuna topped with a white wine and Dijon mustard dressing.

Servings

Dressing
0.25 cup shallots, chopped
0.33 cup low sodium chicken broth
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tbsp fresh basil , chopped (or 1/2 tsp dried)
1 tbsp oregano leaves , chopped (or 1/2 tsp dried)
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp hot pepper sauce
0.12 tsp hot red pepper flakes

Salad
6 oz fresh green beans , trimmed (or thin French green beans (haricots verts))
8 oz red skinned potatoes , thinly sliced, skin left on
1 canned white tuna, packed in water, drained , flaked
0.5 red onion , halved and thinly sliced
1 small cucumber, peeled , seeded, and chopped
1 pint fresh cherry tomatoes , halved
4 oz pitted calamata olives
1 head Boston lettuce , torn into leaves
2 large hard-boiled eggs , each peeled and cut into quarters

1 To prepare dressing: Mix the shallots, broth, oil, lemon juice, vinegar, mustard, basil, oregano, salt, black pepper, hot pepper sauce, and red pepper flakes in a 2-cup jar or bowl. Cover and shake or whisk (if using a bowl) until well mixed. Refrigerate until the salad is ready.
2 Bring two pots of water to a boil. In one, cook the green beans until crisp-tender, (5 minutes). In the other, cook the potatoes, covered, until tender, approximately 8-10 minutes. Drain the beans and potatoes and run under cold water until cooled. Transfer to a large bowl.
3 Add the tuna, onion, cucumber, tomatoes, and olives to the bowl. Drizzle the dressing evenly over the salad. Using your hands, gently toss the salad to coat. Refrigerate for 1 hour.
4 Before serving, bring to room temperature and serve over lettuce leaves garnished with the egg quarters.