French Tuna, Olive and Potato Niçoise Salad

Scrub 400 g potatoes, cut into 3 cm pieces and boil 12–15 minutes until fork-tender. Rinse 220 g fresh green beans and boil for at least 10 minutes, cool in cold water and drain.

Hard-boil four eggs in boiling water 10–12 minutes, cool in cold water, peel and quarter, ensuring the yolks are completely set.

Wash and dry 140 g romaine and 250 g cherry tomatoes; halve tomatoes. Thinly slice 65 g red onion, drain 240 g fully cooked canned tuna and prepare 70 g pitted olives.

Shake 60 ml olive oil, 20 ml red wine vinegar, 12 g Dijon mustard, 5 g garlic, 3 g salt and 1 g pepper until emulsified. Check mustard ingredients and vinegar sulfite labels.

Distribute lettuce, potatoes, beans, tomatoes, onion, tuna and olives evenly on four plates. Add one hard-boiled egg per plate, drizzle dressing and serve immediately. Do not leave tuna or eggs at room temperature.