Ingredients:

• 8 oz. green beans, trimmed and halved
• 4 large eggs
• 1/4 c. extra-virgin olive oil
• 2 tbsp. Dijon mustard
• 2 tbsp. red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 2 romaine hearts, sliced
• 8 oz. oil-packed canned tuna, drained
• 2 c. cherry tomatoes, halved
• 1/4 c. black olives, sliced

Directions:

1. Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. 
2. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
3. Whisk oil, mustard, vinegar, and salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs.