Summer niçoise with baby potatoes and tuna

Bring 2 large pans of water to the boil. Meanwhile, wash the potatoes and cut them in half lengthwise.

When the water is boiling, add the unpeeled potatoes with salt, if necessary, to 1 pan and cook for 14 minutes until done. Drain and allow to cool slightly.

Cook the eggs in the other pan for 8 minutes. Add the green beans after 3 minutes.

Drain and rinse under cold running water. Peel the eggs and cut into pieces.

Clean the radish and cut into quarters. Wash the tomatoes and halve them.

Wash the unpeeled cucumber and scrape in ribbons lengthwise with a peeler. Let the capers drain and collect 1 tbsp of water.

Drain the tuna. Mix the yogurt with the mayonnaise, tuna and caper juices. Season with pepper and salt.

Divide the potatoes, lettuce, radish, tomato, cucumber, green beans and egg tarts over a flat dish.

Divide the capers over it and serve the dressing.