Tuscan Tuna Bowl Recipe

Prepare eggs

Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat and let sit 10 minutes. Drain, run under cold water, peel and quarter or slice.

Prep produce

Halve cherry tomatoes. Thinly slice red onion and roughly chop parsley. Rinse and dry salad greens if needed.

Assemble tuna

Drain canned tuna well and transfer to a medium bowl. Flake with a fork. Add chopped parsley, rinsed capers, sliced red onion (about 2 tbsp), black pepper and 1/4 tsp of the salt. Gently fold to combine, keeping some texture in the tuna.

Combine salad components

In a large bowl, place mixed salad greens. Top evenly with flaked tuna mixture, halved cherry tomatoes, and quartered hard-boiled eggs. Reserve vinaigrette for dressing (see next section).

In a small bowl or jar, combine whole-grain Dijon mustard, red wine vinegar, minced garlic, honey (or maple), lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in the extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust seasoning — add a bit more vinegar or lemon if you prefer brighter acidity.

Dress salad: drizzle about half the vinaigrette over the assembled greens, tuna, tomatoes and eggs. Toss gently to coat, then add more dressing to taste.

Divide the dressed salad between 2 bowls (or keep whole for 1 large serving). Garnish with lemon wedges and a pinch of cracked black pepper. Serve immediately.

Storage: keep tuna mixture and vinaigrette refrigerated separately for up to 2 days. Dress just before serving.