2 Servings

  • Active Time: 30 minutes
  • Total Time: 30 minutes


  • 1/4 cup lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 medium shallot, minced
  • 1/2 tbsp minced fresh thyme leaves
  • 1 tbsp minced fresh basil leaves
  • 1 tsp minced fresh oregano leaves
  • 1/2 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • SALAD:
  • 1 grilled 8oz tuna steak, or 2 cans tuna
  • 3 hard-boiled eggs, peeled and halved
  • 5 small potatoes, scrubbed, quartered
  • Salt and pepper
  • 1 medium head butter lettuce
  • 2 small ripe tomatoes, sliced
  • 1/2 small red onion, sliced very thin
  • 4 ounces green beans, halved
  • 1/8 cup sliced ripe olives


*If using tuna steak, marinate in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steak 2 to 3 minutes on each side until cooked through. Cut tuna into 1/2-inch thick slices, coat with vinaigrette.

Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside.

Bring potatoes and 3 quarts cold water to boil in a large pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes. Drain, and toss warm potatoes with 1/8 cup vinaigrette; set aside. *Use slotted spoon to save boiled water for next step.

Return water to boil; add 1 tablespoon salt and green beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans, transfer to reserved ice water, and let stand until just cool, about 30 seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and salt and pepper to taste

Meanwhile, toss tomatoes, red onion, 1 1/2 tablespoons vinaigrette, and salt and pepper to taste in bowl. Lay bed of lettuce on a serving platter, and arrange tomato-onion mixture, potatoes, green beans, hard-boiled eggs, olives, and tuna on top.

Drizzle remaining 2 tablespoons dressing, and serve immediately.

By Romantic Reminders

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