Tuna Niçoise

Nothing says "I'm on vacation" like a two hour, three glasses of rosé lunch. The key is finding a dish whose prep won't eat into valuable dozing off with a book in your lap time. Enter this salad.

Dressing:
¾ cup extra-virgin olive oil
¼ cup lemon juice, freshly squeezed
2 Tbsp. Dijon mustard
1 tsp. pure honey
1 tsp. black pepper, freshly ground
1 tsp. sea salt

Salad:
6 large eggs
1 lb green beans, trimmed and/or new or baby potatoes, halved if larger
4 cups seedless cucumbers
3 cups tuna, oil-packed

To Serve:
olives, capers, peperoncini, pickles, or other pickled-briny
flaky sea salt

Make the Dressing:
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.

Make the Salad:
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2-4 minutes for green beans, 10-15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

To Serve:
Slice eggs in half and arrange on a platter with cooked and raw vegetables and tuna. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.

Makes 6-8 servings.

Make-Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.