VIDEORECIPE Simple & Authentic Tuna Niçoise Salad

Cook the potatoes without peeling them. Add a teaspoon of salt to season. Bring the water to a boil, then lower heat and let simmer uncovered for 10 minutes. After cooking, let cool and then slice in half.

Prepare a bowl with ice water. Fill a saucepan with water and add salt. Bring to a boil, then add the green beans. Cook for only a few minutes, the beans should be tender but still bright green. After cooking, immediately move the beans to the ice water bowl for a few more minutes. Then dry.

Make 4 hard-boiled eggs. When cooled, peel them and cut into quarters.

In a bowl, whisk lemon juice, mashed anchovies, olive oil, and mustard. Add salt and pepper according to taste. Add 3-4 tbsp of this dressing to the cooked potatoes, and mix.

Slice the tomatoes in half. Put them in a bowl along with salt and pepper, and mix.

Arrange lettuce slices on a plate. On top, arrange the green beans, potatoes, mashed tuna, artichoke hearts, tomatoes, olives, capers, and eggs. Bon appetite!