Salade Niçoise

Boil potatoes in salted water until tender.

Add green beans to the same pot for the last 4 minutes, then drain and rinse under cold water.

Boil eggs for 8 minutes, cool in cold water, peel and quarter.

Whisk extra virgin olive oil, red wine vinegar, Dijon mustard, salt and black pepper into a vinaigrette.

Arrange lettuce on a platter. Top with potatoes and green beans, boiled eggs, canned tuna, tomatoes and black olives. Drizzle with vinaigrette.