Niçoise salad

Preparation

1. 1

   Cook the eggs for 9-10 minutes in boiling water so they're hard but the yolk stays a little creamy, then plunge them straight into ice water to stop the cooking and make peeling easier.

2. 2

   Cook the green beans for 5-6 minutes in boiling salted water: they should stay slightly crisp. Drain and plunge them into cold water too, to keep their bright green colour.

3. 3

   Drain the tuna well. Cut the tomatoes into wedges and the peeled eggs in half.

4. 4

   Arrange all the ingredients on a platter: tomatoes, eggs, green beans, flaked tuna, add the anchovies and olives.

5. 5

   Drizzle with olive oil, season lightly with salt and pepper (the anchovies and olives are already salty), and serve right away.