Serves 4

1 1/2 tablespoons Dijon mustard
2 tablespoons shallots, minced
2 teaspoons sugar
2 teaspoons lemon juice
1/4 cup verjus*
1/2 cup grapeseed oil
2 heads butter lettuce
1 1/2 tablespoons chopped parsley
4 hard-cooked eggs, peeled, quartered lengthwise
2 6-ounce cans premium canned tuna (Spanish or Northwest), drained
Sea salt and fresh-cracked black pepper, to taste

1. Place the mustard, shallots, sugar, lemon juice and verjus (the tart juice of unripened grapes) in a medium stainless-steel bowl and whisk together, then drizzle in the grapeseed oil until completely emulsified. (Note: This recipe makes more vinaigrette than required, but the balance will keep a few weeks in the refrigerator.)

2. Remove any very dark or tough outer leaves from the butter lettuce. Remove the core from the bottom with a paring knife and separate the heads into individual leaves. Wash, then dry in a spinner.

3. Using the verjus vinaigrette and parsley, dress the leaves to your liking. Season with salt and pepper, then separate into four chilled bowls. Garnish each salad with a quartered egg, then top each serving with 3 ounces of tuna.