1 cup green beans, blanched (if desired; may also keep raw)
2 hard-boiled eggs, quartered
2 Tablespoons chopped red onion
1/2 cup grape tomatoes, halved
2 cups shredded romaine lettuce
5 olives, any variety, chopped
2 Tablespoons roughly chopped dill
2/3 can sustainably caught water-canned tuna, without salt
1/2 Tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon extra-virgin olive oil
1 teaspoon honey
Prep Time: 20min | Cook Time: 50min
Preheat oven to 400°F. Thoroughly wash potatoes and pat dry. Pierce with a fork several times. Wrap the potatoes in tin foil and place on baking sheet. Bake for 45 minutes, until soft to fork. You may unwrap the potatoes the last 5-10 minutes for a crispier skin.
While the potatoes are baking, make your salad. Add all vegetables, hard boiled eggs and flaked tuna into a medium-sized bowl. Set aside.
Combine dressing ingredients (mustard, vinegar, olive oil, honey) in a small bowl and whisk until uniform consistency forms.
Drizzle dressing over your salad and toss well until evenly distributed.
When the potatoes are done cooking, cut three-quarters of the way through the potato lengthwise and stuff with the salad you made. Enjoy warm!
Alternatively, you may microwave potato until soft to fork.
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