Nicoise with Tuna (lighter)

Rinse the potatoes and green beans, wash the romaine lettuce and tomatoes, and dry everything thoroughly with a kitchen towel.

Slice the red onion into thin half-moons, halve the cherry tomatoes, and leave the olives whole or cut them in half.

Drain the canned tuna and gently flake it with a fork into large pieces so it stays moist.

In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey into a smooth emulsion.

Taste the dressing and season with salt and pepper as needed.

Bring 2 liters of water to a boil in a pot, add 1 teaspoon of salt, add the potatoes, and cook until tender for 12-15 minutes depending on size.

In another pot, bring 1 liter of water to a boil, add the eggs, and cook 8-9 minutes until hard-boiled, then cool them in cold water.

In the same pot used for the potatoes, add the green beans and blanch them for 2-3 minutes until crisp-tender. then cool them quickly and drain well.

Drain the cooked potatoes, let them cool briefly, and cut them in halves or quarters depending on size.

Peel the eggs and cut them lengthwise in half. Leave the beans and potatoes slightly warm so they better absorb the dressing.

Spread torn romaine lettuce on plates, add the potatoes, green beans, tomatoes, onion, olives, and optional capers.

Divide the tuna into portions, add the egg halves and optional anchovies, and drizzle everything evenly with the prepared dressing.

Lightly toss on the plate and season with additional salt or pepper to balance the flavors.