Salade Niçoise | French Classic with Tuna

Thoroughly wash the baby potatoes and halve or quarter them depending on their size. Boil them in a pot with salted water for about 10 minutes. Meanwhile, wash the green beans, trim the ends, and halve them. After 10 minutes, add the green beans to the potatoes and cook for another 8 minutes. Then drain and rinse with cold water. In parallel, hard-boil the eggs for about 8-10 minutes, rinse with cold water, peel, and quarter them. Wash the butter lettuce, spin it dry, and tear it into bite-sized pieces. Wash the cherry tomatoes and halve them. Arrange the salad on a large platter or in deep plates: First the butter lettuce, then spread the potatoes, green beans, tomatoes, olives, and eggs on top. Roughly flake the tuna and add it along with the anchovy fillets. Drizzle with dressing just before serving.