- 8 ounces small potatoes, such as Red Bliss or fingerling (about 9), halved
- 8 ounces green beans, trimmed
- 2 tablespoons plus 2 teaspoons olive oil, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, rinsed
- 1 tablespoon chopped parsley
- 1 large head oak leaf lettuce (about 12 loosely packed cups)
- 1 (6-ounce) can tuna in olive oil, drained
- 1/4 cup olives, such as oil-cured or kalamata, pitted and halved
- 1 cup halved grape tomatoes (about 7 ounces)
- Cooking spray
- 4 large eggs
- calories 365
- fat 23.2 g
- satfat 4.1 g
- monofat 11.3 g
- polyfat 3.7 g
- protein 20 g
- carbohydrate 20 g
- fiber 4 g
- cholesterol 206 mg
- iron 3 mg
- sodium 617 mg
- calcium 88 mg
How to Make It
Preheat oven to 400°. On a large rimmed baking sheet, toss potatoes and beans with 2 teaspoons olive oil; season with half of the salt and pepper. Roast 15 to 20 minutes or until beans are browned and tender. Transfer beans to a plate, toss potatoes again, and continue roasting 10 minutes or until tender. Add potatoes to plate with beans.
In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, capers, parsley, and remaining salt and pepper. Divide lettuce among 4 plates; top each with 1/4 of the tuna, olives, tomatoes, potatoes, and beans.
Spray a large nonstick skillet with cooking spray. Crack two eggs into skillet. Cook until whites are cooked and yolks are just set (about 2 minutes). Repeat with remaining eggs. To serve, drizzle each salad with dressing and place one egg on top.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.