A classic French salad where boiled eggs, potatoes, fresh green beans, and tuna meet olives and a mustard dressing. Thanks to its filling structure, it can also be served as a main dish on its own.
Boil the baby potatoes and green beans separately in their own pots and drain; let them cool to room temperature.
Boil the eggs in boiling water for 9-10 minutes, then transfer to cold water; peel and cut into quarters.
Whisk the mustard, olive oil, and lemon juice to make a smooth sauce.
Arrange the potatoes, green beans, tomato, olives, and onion on a large plate; place the tuna and eggs on top.
Drizzle the prepared sauce over the salad and serve immediately.
Important: Boil the potatoes and beans separately and let them cool; if the dressing is poured over hot vegetables the ingredients can turn mushy. Allergen: contains egg, fish (tuna, anchovy).
Adding anchovy fillets gives the salad its characteristic Mediterranean saltiness; if you can't find any, it also works with just tuna. Using a timer while boiling the eggs makes it easier to get the yolk consistency you want.
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