Vinaigrette:

1½ Tbs balsamic vinegar

½ cup extra virgin olive oil

1 Tbs brown mustard

1/2 clove garlic, minced

1 Tbs brown sugar

Salt & pepper

Salad:
2 grilled tuna steaks

1 bag of mixed greens
2 handfuls grape tomatoes

½ red onion sliced thin
5 hard-cooked eggs
1 cup mixed greek olives

1 pan roasted potatoes

3 handfuls roasted green beans

To prepare the vinaigrette:

Mix all ingredients together and allow to sit 15 mins on counter to blend.

For the Salad:
Sear the tuna in a hot pan with a tablespoon of olive oil. Cook for three minutes and then turn for an additional minute. Remove the steak on a plate to cool.

To roast the beans and potatoes: Preheat oven to 400°F. Wash and dry the beans and potatoes. Place them separately on a flat pans drizzled with olive oil, salt and pepper, tossing to ensure they are evenly coated. Cook for 30 minutes until they are just beginning to brown.

Boil the eggs. You know how, I think.

Mix the salad greens with half your dressing and place in the middle of your platter. Then assemble your remaining ingredients as you wish. Maybe you will toss your tomatoes and onions with dressing. Place your potatoes next to your beans and your olives with your tomatoes. The eggs around the edge. Maybe you will pour the remaining dressing down the middle or maybe you will leave it for your guests.

Then, enjoy. Of course.