The Tintin Tiffin Salade Niçoise

• Field greens. Don't have a field? Well then grab an assortment of lettuces such as romaine and other colorful ones. That's up to you.
• 1 3.5 ounce tin of olive oil packed tuna. We really like Ortiz and As Do Mar.*
• 2 to 4 of your best anchovies. If you happen to have boquerones well, ooh la la.
• 3 or 4 small white potatoes, like creamers
• A fistful of haricots vertes, that's green beans to you buddy
• 3 or 4 fat radishes
• 1 hard cooked egg
• 4 or 5 luques olives or pichioline (or whatever you like; Tin Tin likes luques)
• Fresh tarragon, chopped
• For the dressing 2 parts best olive oil (we recommend California Olive Ranch), 1 part white wine vinegar, 1 teaspoon Dijon mustard.
• Sea salt and ground pepper

1. Rinse the greens
2. Simmer the potatoes in salted water until tender and then slice in half.
3. Simmer the green beans until tender and then shock in a cold water bath. That sets the color. For convenience you can use the same water you cooked the potatoes in to cook the haricots. You should do that as it's already salted.
4. Thinly slice the radishes
5. Chop the tarragon and whisk into the dressing
6. Open the can of tuna (don't cut yourself)
7. Assemble with greens on the bottom, followed by potatoes, radish, haricots, tuna, anchovies, egg and olives. Season with salt and pepper.
8. Finish with the dressing. If you are actually taking this out into the field or your cubicle you can hold this back in a separate container within your tiffin or other lunch bucket. E voila!
9. *Note to cook; the quality of the tuna and anchovies really matters. High quality canned tuna can excite your imagination but it can also be really expensive, although less expensive than that seared ahi on your faux Salade Nicoise

do, olive oil, if, white potatoes, haricots vertes, radishes, egg, luques olives, fresh tarragon, olive oil, salt

Taken from food52.com/recipes/16344-the-tintin-tiffin-salade-nicoise (may not work)