Tuna niçoise salad

• 500gBaby new potatoes
• 200gFine green beans
• 4Eggs
• 2 tinsTuna chunks, drained
• 250gCherry tomatoes
• 60gPitted Kalamata olives
• 2Little gem lettuces, add on the day
• 1 tspDijon mustard
• 4 tbspOlive oil
• 1 tbspRed wine vinegar

Plus salt, pepper and water.

Method

1. 1

   Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 12 minutes.

   20 min, mostly hands-off

2. 2

   Meanwhile, trim the green beans and halve the tomatoes.

3. 3

   Lower the eggs into a pan of boiling water and cook for 8 minutes for a firm yolk. Cool them in cold water, then peel and halve.

   16 min, mostly hands-off

4. 4

   Add the beans to the potato pan and cook for 4 minutes more, until the potatoes are tender and the beans still have some snap. Drain and let them steam dry.

5. 5

   Whisk the dijon, vinegar and oil with some salt and pepper. Halve the potatoes and toss them with half the dressing while they are still warm.

6. 6

   Drain the tuna. Pack the potatoes, beans, tomatoes, olives, tuna in big flakes and the eggs into tubs. Pot up the rest of the dressing and keep the little gems whole for the day.