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If you follow a gluten-free diet, omit the Goat Cheese Crostini or substitute a gluten-free baguette for traditional French bread.

Recipe by Cooking Light April 2013


Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

36 mins
36 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • To prepare salad, cook green beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain well.

  • While beans cook, heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add potatoes; cook 5 minutes on each side or until browned.

  • While potatoes cook, arrange lettuce and basil evenly on 4 plates. Divide tomatoes, onion, olives, eggs, green beans, and potatoes among plates.

  • Heat skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle tuna with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain. Arrange tuna on plates.

  • To prepare dressing, combine lemon juice and next 5 ingredients (through garlic) in a small bowl; gradually add 3 1/2 tablespoons oil, stirring constantly with a whisk. Stir in capers. Drizzle evenly over salads.

Nutrition Facts

407 calories; fat 21.2g; saturated fat 3.5g; mono fat 14.3g; poly fat 2.7g; protein 34.8g; carbohydrates 18.5g; fiber 4.1g; cholesterol 137mg; iron 2.9mg; sodium 566mg; calcium 64mg.