Niçoise Salad with Fresh Tuna

Wash the potatoes thoroughly and boil them in their skins in lightly salted water until tender. Once cooled, peel them and cut into approximately 2 cm slices.

Boil the eggs until hard (approx. 9-10 minutes), then cool them in cold water, peel, and cut into wedges.

Clean the green beans, cut them in half, and cook them in boiling, lightly sugared water for about 4 minutes until crisp-tender. Immediately transfer them to ice water to preserve their vibrant color, then drain.