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1
Place the 1 quart water in a sauce pan and bring to a boil.
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2
Place the eggs in the pot and cook for 3 minutes.
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3
Turn off the heat and let stand for 12 minutes.
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4
Remove and run under cool water.
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5
Peel the eggs and put in the refrigerator.
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6
Place the water from the saucepan into a large stock pot over high heat.
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7
Add the diced potatoes and bring to a boil, then reduce heat until the water is simmering.
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8
Cook for about 10 minutes.
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9
Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water.
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10
Let cool, remove from the ice water, then place the potatoes in the refrigerator.
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11
Add the green beans to the water in the pot and cook for about 5-7 minutes.
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12
Remove and plunge into ice water.
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13
Remove and place the green beans in the refrigerator .
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14
Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl.
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15
Whisk until smooth.
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16
Place in the freezer for about 5 minutes to chill.
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17
Remove the vinaigrette from the freezer and whisk.
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18
Add the tomatoes, olives, romaine and capers and toss well.
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19
Coarsely chop the eggs and add them to the bowl.
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20
Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.
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21
Add the tuna and toss until the salad is blended.
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22
Serve.
