Salade Niçoise

• 2 cans tuna, drained
• 3 eggs
• 200g baby potatoes
• 150g green beans
• 100g cherry tomatoes
• 50g olives
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

1. 1

   Boil the potatoes until tender; add the green beans for the last 4 min, then drain.

2. 2

   Soft-boil the eggs 7 min, cool and halve.

3. 3

   Whisk Dijon, vinegar, oil and salt for the vinaigrette.

4. 4

   Arrange potatoes, beans, tomatoes, olives, tuna and egg; drizzle with vinaigrette.