Place the 1 quart water in a sauce pan and bring to a boil. Place the eggs in the pot and cook for 3 minutes. Turn off the heat and let stand for 12 minutes. Remove and run under cool water. Peel the eggs and put in the refrigerator.
Place the water in a large stock pot over high heat.
Add the potatoes and add to the stock pot.
Bring to a boil, then reduce heat until the water is simmering. Cook for about 10 minutes.
Remove the potatoes from the hot water (leave the water in the pot) and plunge them into ice water. Let cool, remove from the ice water, then place the potatoes in the refrigerator.
Add the green beans to the water in the pot and cook for about 5 – 7 minutes.
Remove and plunge into ice water. Remove and place the green beans in the refrigerator .
Place the olive oil, lemon juice, honey, mustard, thyme, garlic, salt and pepper in a large bowl.
Whisk until smooth. Place in the freezer for about 5 minutes to chill.
Remove the vinaigrette from the freezer and whisk.
Add the tomatoes, olives, romaine, and capers and toss well.
Coarsely chop the eggs and add them to the bowl.
Slice the green beans into 1 inch lengths and add them to the bowl along with the potatoes.
Add the tuna and toss until the salad is blended. Serve.
