Tuna salad with egg and potato

Boil the potatoes in their skin in lightly salted water until tender (this takes about 30 minutes, depending on size). Once cooled, peel them and cut them in half or quarters, depending on their size.

Boil the eggs until hard (about 8 minutes from boiling point), then cool them in cold water and peel them.

Blanch the green beans briefly in salted water, then immediately transfer them to ice-cold or cold water to preserve their vibrant color. Cut the cucumber into desired pieces, and drain the liquid from the tuna.