Salade niçoise

Boil the potatoes in their skins in salted water until tender, 15–20 minutes. Drain, let them cool slightly and cut into wedges.

Lower the eggs into boiling water and cook for 9 minutes. Transfer to cold water, peel and cut into quarters.

Trim the beans, drop them into boiling water for 3–4 minutes, then straight into iced water so they stay bright green and crisp. Drain.

Combine the olive oil, vinegar, mustard, salt and pepper and whisk with a fork until thick and emulsified.

Cut the tomatoes into wedges and the onion into thin half-moons. Tear the lettuce by hand and break the tuna into large chunks with a fork.

Arrange the lettuce on a platter and top with the potatoes, beans, tomatoes, onion, tuna, eggs and olives. Drizzle with the dressing just before serving. Done!