Step 1

In a blender or small food processor, add the vinegar, shallot, garlic, mustard, thyme, salt and pepper. With blender running slowly pour in the oil and blend until emulsified, about 15 seconds.

Step 2

Add basil and parsley and pulse a few times until finely chopped. Pour into a jar and set aside.

Step 3

COOK THE POTATOES: Place potatoes in cold water to cover. Bring to a boil and cook until tender. About 15-20 minutes until they pierce easily. Drain potatoes and transfer to a bowl. Let cool slightly then cut into chunks. Toss with 1/4 cup of the fresh herb vinaigrette.

Step 4

STEAM THE GREEN BEANS: Place a steamer basket in a large pot and bring water to a boil. Add the green beans and cook until they are bright green and just tender, about 5-7 minutes.

Step 5

Toss the tuna with 2-3 tablespoons of the vinaigrette, gently flaking apart with a fork. Toss greens with a few tablespoons of the vinaigrette until lightly coated and divide amongst individual plates. Arrange potatoes and beans, tuna, eggs, tomatoes, and olives over greens. Serve and enjoy!