To begin, boil the eggs. Place the eggs in a saucepan and cover them with water. Bring to a boil, then reduce the heat and simmer for 8-10 minutes. Once cooked, drain and run the eggs under cold water to cool. Peel and slice them in halves or quarters.

Prepare the potatoes by boiling them in salted water until they are just tender, about 10-12 minutes. Drain the potatoes and let them cool slightly before halving them. This allows the potatoes to absorb the dressing later without falling apart.

Blanch the green beans by bringing a pot of water to a boil, adding the trimmed beans, and cooking for 3-4 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again once cooled.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to create the dressing. Adjust seasoning to taste. For a more intense flavour, allow the dressing to sit for 15 minutes before using.

In a large serving platter or individual plates, arrange the halved potatoes, green beans, cherry tomatoes, sliced cucumber, and red onion in an attractive manner, distributing the ingredients evenly. This layering enhances the visual appeal of the salad.

Add the drained tuna, breaking it into large chunks. Place the tuna in the centre of the salad for a classic Niçoise presentation. If using anchovy fillets, drape them over the tuna or around the edges of the plate for added flavour and a traditional touch.

Garnish the salad with halved boiled eggs, olives, and sliced radishes, if using. Drizzle the dressing over the entire salad, ensuring every element is lightly coated for a balanced flavour. Fresh basil leaves can be scattered on top for added colour and freshness.

Serve the Salade Niçoise immediately, either as a light lunch or as a refreshing starter. For an authentic experience, pair the salad with crusty French bread and a glass of chilled rosé. You may also serve extra dressing on the side for those who prefer more.