Not nicoise salad
It started as an Italian salad of beans and tuna with onion (or spring onion), and then over the years I added other ingredients.
Very quick, very easy. Take a tin of Italian beans (borlotti, usually for me), and a can of tuna. Drain the beans and rinse them, put them in a bowl with the tuna. Then add some chopped spring onion or chives, a ripe tomato cut into eighths, two hard-boiled eggs (quartered), and – depending on what’s handy – some black olives, some anchovies, and fresh herbs. Add a sprinkle of wine vinegar, a good splash of olive oil. Toss it at the table. It will serve two or three – and can be multiplied easily.
Of course you can use green beans, and then it’s a Nicoise salad. You could use fresh tuna, seared, instead of canned.
A trick about hard-boiled eggs: don’t cook them too long. The ones pictured simmered for about six minutes.