Niçoise Salad with Tuna and Egg

• 1-2 Packages of smoked tuna
• 3 Boiled eggs, cut into quarters
• 1 Head of lettuce, finely chopped
• 1 Cucumber, sliced
• 7-8 Cherry tomatoes, halved
• 1 Sweet green pepper, finely chopped
• ½ Cup of pitted black olives
• 10 Boiled green beans
• 2 Tablespoons of capers (koutrouvi)
• 5-6 Anchovies

For the Dressing

• ¼ Cup of olive oil
• 1 Tablespoon of vinegar
• 1 Tablespoon of mustard
• 1 Teaspoon of salt
• ¼ Teaspoon of black pepper

1. Fill a small pot with plenty of water to heat up and prepare the green beans. With a small, sharp knife, trim off the two ends and then pull downwards to remove the strings. If they are large, cut them in half. Rinse the green beans well and put them in the boiling water, adding a little salt.
2. Boil until the green beans are cooked. Take them out and place them in a bowl of water and ice cubes to cool down. This way, they will stay green. Remove them onto a plate lined with kitchen paper to drain.
3. In a large salad bowl, combine all the ingredients.

For the Dressing:

4. In a small bowl, whisk together the olive oil, vinegar, mustard, salt, and pepper.
5. Pour the dressing over the salad.
6. Toss everything together and serve.