Prep: 8 minutes

Cook: 14 minutes

Makes: 4 servings

14 mini potatoes, quartered
2 cups trimmed green beans
3 tbsp. Tuscan Herb Olive Oil
3 tbsp. Sicilian Lemon Balsamic
1/ tsp. dried basil
1 tsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
2 cups baby spinach trimmed
1 can of tuna
1 cup grape tomatoes, halved
16 oil-cured black olives , pitted
½ sweet red pepper, diced
4 hard cooked eggs, quartered

In large pot of boiling salted water, cook potatoes, covered until almost tender, about 10 minutes.

Add green beans, cook until tender-crisp, about 4 minutes. Drain.

In large bowl, whisk together Tuscan oil, Lemon balsamic, mustard, basil, salt and pepper. Add potato mixture, spinach, tomatoes, tuna, olives and red pepper. Toss to coat and top with eggs.<