Cut potatoes into bite-sized pieces and cook in boiling, salted water until fork-tender. Drain and cool. Boil green beans 5 minutes until cooked but still bright green. To make dressing, pulse garlic, parsley, green onions, tarragon, salt, lemon juice, vinegar, and oil in a blender until smooth. Add more oil if needed for proper consistency. Set aside 1/3 of each salad ingredient and some dressing for Day 5. Assemble salad with remaining ingredients. Place lettuce at bottom, then arrange green beans, potatoes, tomato wedges, olives, eggs, and tuna over top. Serve salad, topped with dressing.

Slice 4 pieces off crusty loaf, butter and serve with salad.

Using 1 broccoli stalk, remove 1 ½ – 2” of stem end and peel away woody outer layers. Cut broccoli into spears, leaving stem connected to florets. Place in a large bowl, toss with 1 Tbsp olive oil and salt & pepper to taste. Place on a baking sheet and roast at 400°F for 10-15 minutes, or until desired finish is reached.