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.
Meanwhile, combine the vinegar, shallot, cream, a 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.
nutrition information (per serving):
45, Fat Calories
400, Saturated Fat
49, Monounsaturated Fat
12, Polyunsaturated Fat
Photo: Scott Phillips