Poached tuna in olive oil with garlic and tarragon. Boiled baby potatoes and eggs and blanched some green beans. Made a dressing with olive oil, lemon juice, mustard, salt and pepper. Then I arranged everything along with some sungold tomatoes, scattered some anchovies, olives and capers and topped with the dressing.
A classic Salad Niçoise is the perfect vehicle for farm fresh summer produce! Bit of advice: Eat with your hands. You won't regret it.