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1Step 1
Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2Step 2
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3Step 3
Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4Step 4
Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5Step 5
Toss the tomatoes in a small bowl with salt and pepper to taste.
6Step 6
Add about 1/4 cup dressing to the potatoes and toss.
7Step 7
Quarter the hard-cooked eggs
8Step 8
Divide the lettuce among 4 plates
9Step 9
Arrange the potatoes, haricots verts, radishes, hardcooked eggs and tuna on top.
10Step 10
Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates.
