Niçoise-ish Salad with Tuna

Ingredients

• 10 oz Tuna
• 4 eggs
• 1 lb baby potatoes, halved
• 2 cups Green Beans, trimmed
• 1 cup Cherry Tomatoes
• ½ cup olives
• 2 tbsp capers
• 3 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp red wine vinegar

Method

1. Boil the potatoes in well-salted water until knife-tender, 10–12 minutes. Scoop them out; use the same water for the next two steps.
2. Blanch the Green Beans for 2 minutes, then shock in cold water to keep the snap and color. Lower the eggs in for 7 minutes — jammy, not chalky — then into the cold water they go too.
3. Whisk the dressing: dijon, vinegar, olive oil, a splash of caper brine, salt, and pepper. Toss the warm potatoes in half of it — warm potatoes absorb dressing like gossip.
4. Sear or flake the Tuna as its nature demands, seasoned simply with salt and pepper.
5. Compose, don't toss: arrange potatoes, Green Beans, Cherry Tomatoes, halved eggs, olives, and Tuna in generous groups. Spoon the remaining dressing over, scatter capers, and grind pepper over everything.