Salade Niçoise with Oil-Packed Tuna & Green Beans

Ingredients

• 8 oz Oil-Packed Tuna
• 8 oz baby potatoes
• 2 cups Green Beans, trimmed
• 2 eggs
• 1 cup cherry tomatoes, halved
• ⅓ cup Niçoise or Kalamata olives
• 4 anchovy fillets (optional, but correct)
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and black pepper

Method

1. Boil the potatoes in salted water until tender, about 12 minutes, adding the Green Beans for the final 3 and the eggs for the final 8. Shock the Green Beans and eggs in ice water.
2. Whisk the mustard, vinegar, olive oil, salt, and pepper into a sharp little vinaigrette.
3. Halve the warm potatoes and toss them in a spoonful of dressing while they can still drink it in.
4. Peel and halve the eggs — the yolks should be jammy at the center, not chalky.
5. Arrange everything in confident groups on a platter: Oil-Packed Tuna, potatoes, Green Beans, tomatoes, olives, eggs, anchovies. Spoon over the remaining vinaigrette and serve just barely cool.