• ¾ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• 2 Tbsp. Dijon mustard
• 1 tsp. honey
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt, plus more
• 6 large eggs
• 1 lb. green beans, trimmed and/or new or baby potatoes, halved if larger
• 4 cups seedless cucumbers
• 3 cups oil-packed tuna
• Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
• Flaky sea salt

Step 1
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.

Step 2
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

Step 3
Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

Step 4
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.