Niçoise-Style Tuna Salad Bowl with Potatoes and Eggs

• 350 g Mixed baby potatoes
• 2 Egg
• 200 g Green beans
• 2 tsp Dijon mustard
• 1 tbsp Red wine vinegar
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 3 tbsp Extra virgin olive oil
• 200 g Cherry tomatoes, ripe
• 80 g Black pitted olives
• 200 g Canned tuna

1. Put the potatoes in a saucepan, cover with cold water and add half the fine sea salt. Bring to the boil, then simmer for 12 to 15 minutes until a knife slides in easily. Drain well in a colander and let the steam escape.
2. Meanwhile, bring a second saucepan of water to the boil and gently lower in the eggs. Simmer for 9 minutes for hard-boiled eggs, then drain and cool under cold running water. Peel and cut into halves or quarters.
3. Top and tail the green beans, then boil in salted water for 3 to 4 minutes until tender but still bright. Drain and cool briefly under cold water, then shake off excess water. Set aside.
4. In a mixing bowl, whisk together the Dijon mustard, red wine vinegar, remaining fine sea salt and black pepper. Slowly whisk in the extra virgin olive oil until glossy and slightly thickened. Taste and adjust seasoning if needed.
5. Halve the cherry tomatoes and drain the tuna well, breaking it into large flakes. In two bowls, layer the warm potatoes, green beans, tomatoes, black pitted olives, tuna and eggs. Spoon over the vinaigrette and serve slightly warm or at room temperature.

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