Preparation

• Bring a 2-quart saucepan of water to a boil. Lower the eggs into the water, reduce the heat so the water is gently boiling, and then cover and cook for 5 minutes. Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes.
• 与此同时,将醋、葱、奶油、pinch of salt, and a few grinds of pepper in a small bowl. Whisk in the oil in a slow stream until emulsified. Stir in the capers.
• Toss the lettuce with just enough dressing to coat, and then divide it between two dinner plates. Arrange the tuna, roasted red pepper, and olives on top of the greens.
• Carefully peel the eggs, place one on each salad, and gently cut in half.
• Rewhisk the remaining dressing, drizzle a little over the salad, and serve.