Green bean salad with mustard vinaigrette and almonds

Wash the whole potatoes and boil them in a pot of salted water for 30 minutes.

In the meantime, cut and wash the green beans and add them to the pot of boiling water with the potatoes in 10 minutes.

Add the two eggs wrapped in plastic wrap at the same time.

Grate the carrot and put it with a little vinegar and salt in a bowl.

Chop the garlic, gherkins and dried tomato.

When the beans are ready, mix them with the tuna, carrots, dried tomatoes, gherkins and garlic, while the potatoes and hard-boiled eggs are cooling.

Prepare a vinaigrette with oil, lemon, mustard and chopped almonds.

Cut the potatoes into slices and the hard-boiled egg and dress the salad just before serving.