Tuna Niçoise Salad With Roasted Green Beans And Potatoes

• 8 ounces small potatoes, such as Red Bliss or fingerling (about 9), halved
• 8 ounces green beans, trimmed
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon capers, rinsed
• 1 tablespoon chopped parsley
• 1 large head oak leaf lettuce (about 12 loosely packed cups)
• 1 (6-ounce) can tuna in olive oil, drained
• 1/4 cup olives, such as oil-cured or kalamata, pitted and halved
• 1 cup halved grape tomatoes (about 7 ounces)
• Cooking spray
• 4 large eggs

1. Preheat oven to 400u0b0. On a large rimmed baking sheet, toss potatoes and beans with 2 teaspoons olive oil; season with half of the salt and pepper. Roast 15 to 20 minutes or until beans are browned and tender. Transfer beans to a plate, toss potatoes again, and continue roasting 10 minutes or until tender. Add potatoes to plate with beans.
2. In a small bowl, whisk together lemon juice, remaining 2 tablespoons olive oil, capers, parsley, and remaining salt and pepper. Divide lettuce among 4 plates; top each with 1/4 of the tuna, olives, tomatoes, potatoes, and beans.
3. Spray a large nonstick skillet with cooking spray. Crack two eggs into skillet. Cook until whites are cooked and yolks are just set (about 2 minutes). Repeat with remaining eggs. To serve, drizzle each salad with dressing and place one egg on top.
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potatoes, green beans, olive oil, salt, pepper, lemon juice, capers, parsley, leaf lettuce, tuna, olives, halved grape tomatoes, cooking spray, eggs

Taken from www.myrecipes.com/recipe/tuna-nicoise-salad-0 (may not work)