How to Make It
Cook potatoes in a saucepan in boiling water to cover 15 minutes. Drain and let cool; cut into thin slices.
Cook beans in a medium saucepan in boiling water 3 to 5 minutes or until beans are crisp-tender; drain and chill.
Place potato in a shallow dish. Combine wine and 2 tablespoons vinegar. Drizzle over potato, turning to coat; set aside.
Combine remaining 1/2 cup vinegar, chicken broth, capers, Dijon mustard, dried thyme, olive oil, and sugar; stir well with a wire whisk.
Combine salad greens and 1/2 cup vinegar mixture, tossing lightly. To serve, place 2 cups salad greens on each of 4 plates. Arrange potato, beans, red pepper, tuna, and olives on salad greens. Drizzle remaining vinegar mixture evenly over salads. Sprinkle evenly with chopped egg whites.
Oxmoor House Cooking Light Collection