Niçoise Salad

Instructions

• 1
  Clean the potatoes, boil them in their skins until tender, and let them cool. Then slice them into 2 cm thick pieces.
• 2
  Boil the eggs hard and let them cool.
• 3
  Cut the green beans in half and cook for 4 minutes in 1 liter of boiling water, which we have sweetened with 1 tablespoon of granulated sugar. Then immediately transfer them to a bowl with ice water, let them cool, and transfer to a plate.
• 4
  Season the tuna with salt and pepper on all sides. Heat oil in a pan over high heat and sear the tuna quickly on all sides until lightly golden. 10 seconds per side. The tuna will remain raw inside. Pat the seared tuna dry on kitchen paper and slice into 0.5 cm thick pieces.
• 5
  Cut the cherry tomatoes in half and place them in a bowl. Cut the bell pepper, remove the core, cut the flesh into 2 cm pieces, and add to the bowl. Cut the cucumber lengthwise, slice into 0.5 cm thick pieces, and add to the bowl.
• 6
  Peel the eggs and cut them into wedges.
• 7
  Whisk the dressing ingredients in a bowl and pour into the main bowl.
• 8
  Add the remaining ingredients to the bowl and mix.