1

Fill a medium pot two-thirds with water, add salt, cover, and bring to a rolling boil over high heat.

2

While the water heats, halve the baby gold potatoes on the cutting board so they cook evenly.

3

Finely mince the shallot, halve the lemon, and squeeze its juice into a small bowl over the shallot to soften.

4

Whisk the Dijon, salt, and half the pepper into the lemon, then stream in the olive oil until creamy.

5

Snap or trim the stem ends from the green beans and keep them on the board.

6

Once the water reaches a rolling boil, add the potatoes, re-cover partly, and boil 12 minutes until a knife slides through easily.

7

While the potatoes boil, halve the cherry tomatoes, finely slice the chives, separate the lettuce leaves, and drain the tuna.

8

Fill a medium bowl with cold water and a handful of ice cubes for the eggs.

9

After the potatoes have boiled 5 minutes, gently lower in the eggs with a slotted spoon and boil exactly 7 minutes.

10

With 3 minutes left on the eggs, drop in the green beans and boil until bright green and crisp-tender.

11

When the eggs hit 7 minutes, lift them into the ice water and chill 3 minutes so the yolks stay jammy.

12

Drain the potatoes and green beans in the colander, return them to the warm pot, and toss with half the vinaigrette.

13

Lay the lettuce leaves on two plates and pile on the dressed potatoes and beans, tuna, tomatoes, and olives.

14

Peel the chilled eggs, halve them lengthwise, and set them on the plates, cut sides up and glistening.

15

Spoon over the remaining vinaigrette, season the eggs with salt and the remaining pepper, and scatter with chives.

Weeknight Tuna Niçoise with Potatoes, Jammy Eggs & Dijon Vinaigrette

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