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1
In a sauce pan, add eggs and enough water to cover by 1 inch.
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2
Bring to a boil, turn down heat and simmer for 15 minutes.
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3
Drain and put into a bowl covered with water and add ice cubes.
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4
Let sit in water till needed.
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5
Put potatoes and 1/2 t. Kosher salt in a saucepan, add water to cover by 1 inch.
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6
Bring to a boil, reduce to a simmer and cook for 15-20 minutes.
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7
Drain and let cool.
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8
Set aside.
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9
Fill saucepan 3/4 full of water and bring to a boil.
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10
Add the beans and 1/2 t. salt and cook for 3-4 minutes.
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11
Drain and rinse with cool water.
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12
Set aside.
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13
Make vinaigrette.
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14
In a food processor, add garlic, and basil and process till finely chopped.
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15
Add the vinegar, lemon juice, red pepper flakes and process till smooth.
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16
Slowly add the oil.
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17
Season with salt and pepper.
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18
This can all be done ahead of time.
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19
Heat grill or grill pan.
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20
In a small bowl, combine 1 T. mayonnaise and honey.
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21
Season tuna with salt and pepper and coat both sides with the mayonnaise mixture.
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22
When grill is hot, grill the tuna for 3-5 minute per side for medium.
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23
Transfer to a plate and let rest for 5 minutes.
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24
In a medium bowl, mix 2 T mayonnaise, Dijon and 1/2 t. salt.
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25
Cut the cooled potatoes in half and toss with mixture.
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26
Grill on medium high heat for 1-2 min per side without disturbing to make grill marks.
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27
Divide Romaine, spinach, basil, between serving plates.
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28
Use 1-2 T. of basil vinaigrette for each plate and mix lightly together.
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29
Top with beans, tomatoes, olives, and eggs in bunches.
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30
Arrange grilled potatoes, and tuna on the plates and drizzle with as much of the basil vinaigrette as you like.
