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Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.
Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.
Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.