Salade Niçoise with tuna

Boil the baby potatoes in plenty of salted water until just tender. Drain and rinse briefly under cold running water to cool them slightly. Do the same with the green beans.

For the dressing: in a small bowl, whisk together the sherry vinegar, Dijon mustard, and a pinch of salt. Slowly drizzle in the sunflower oil while whisking constantly until the vinaigrette starts to emulsify.

Halve the warm potatoes, place them in a bowl, and toss with some of the vinaigrette so they soak up all that flavor. Let cool for another five minutes, then stir in the green beans.

Divide the romaine leaves between two deep plates and drizzle with a little vinaigrette. Arrange the potatoes, green beans, olives, cherry tomatoes, and red onion on top.

Add a generous helping of tuna to each plate and top with anchovy fillets. Serve with the eggs, the rest of the vinaigrette, and a good crack of black pepper.