Ingredients

• Small waxy potatoes 400 g
• Green beans, trimmed 200 g
• Eggs 4 large
• Butter lettuce 1 head (150 g)
• Tomatoes 3 medium (300 g)
• Canned tuna in olive oil, drained 225 g
• Nicoise or other small black olives 60 g
• Extra-virgin olive oil 4 tbsp
• Red wine vinegar 1.5 tbsp
• Dijon mustard 1 tsp
• Shallot, finely chopped 1 small (20 g)
• Salt and black pepper to taste

Instructions

1. 1

   Boil the potatoes in salted water until tender, 15-20 minutes, adding the green beans for the last 4 minutes. Drain, then put the beans in cold water to cool.

2. 2

   Boil the eggs for 9 minutes, cool them in cold water, then peel and quarter them.

3. 3

   Whisk the vinegar, mustard, shallot, salt and pepper, then whisk in the olive oil to make a vinaigrette.

4. 4

   Halve the warm potatoes and toss them with 2 tbsp of the vinaigrette.

5. 5

   Cut the tomatoes into wedges and tear the lettuce into large pieces.

6. 6

   Arrange the lettuce on a platter and top with the potatoes, green beans, tomatoes, eggs, chunks of tuna and the olives.

7. 7

   Drizzle with the remaining vinaigrette and serve.