Salat Niçoise with fresh tuna

Wash the potatoes thoroughly and cook them in their skins in boiling water until soft. Then let them cool and cut into slices about 2 cm thick.

Boil the eggs hard (approx. 8-10 minutes), quench them, let them cool, and peel. Later, cut into wedges.

Halve the green beans. Blanch in a pot with 1 liter of boiling water and 1 tbsp sugar for about 4 minutes. Immediately quench in ice water to retain their green color, and drain.