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1. Place the baby potatoes in a pot of cold water generously seasoned with salt. Bring to a boil, then simmer for 15 to 18 minutes until just tender when pierced. Drain and halve any larger potatoes.
600 g Baby potatoes,
1 tsp Salt
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2. Lower the eggs into a separate pot of boiling water and cook for exactly 9 minutes for firm yet creamy yolks. Transfer to an ice bath for 5 minutes, then peel and halve.
4 pieces Large eggs
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3. Blanch the green beans in the boiling potato water or fresh salted boiling water for 3 to 4 minutes until bright green and crisp-tender. Plunge into ice water, then drain and pat very dry so the boxes stay crisp.
250 g Green beans, trimmed
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4. Whisk the red wine vinegar, Dijon mustard, shallot, thyme leaves, salt and black pepper together in a bowl. Slowly drizzle in the extra virgin olive oil, whisking constantly until emulsified. Taste and adjust the seasoning, then divide among 4 small leakproof containers.
6 tbsp Extra virgin olive oil,
2 tbsp Red wine vinegar,
1 tbsp Dijon mustard (check gluten-free),
1 piece Shallot, finely minced,
1 tsp Fresh thyme leaves,
1 tsp Salt,
0.5 tsp Black pepper
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5. Halve the cherry tomatoes and separate the lettuce leaves, then dry them well. Line 4 containers with the lettuce, keeping it away from the warm potatoes by letting everything cool completely first.
250 g Cherry tomatoes,
2 pieces Little gem lettuce or romaine hearts
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6. Divide the cooled potatoes, green beans, eggs, tuna, cherry tomatoes and olives among the containers in separate sections. Sprinkle with parsley, seal the lids and tuck in a container of vinaigrette. Refrigerate for up to 4 days and pour the vinaigrette over just before eating.
2 can Canned tuna in olive oil, drained,
0.5 cup Black olives, pitted (Niçoise or Kalamata),
2 tbsp Fresh parsley, chopped (garnish)
