1-Whisk together 60 ml extra-virgin olive oil, 30 ml fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to make the vinaigrette. Set it aside for later use.

2-Boil the 4 large eggs in water for 6.5 to 7 minutes for soft-boiled yolks or a bit longer for hard-boiled. Then, transfer them to an ice bath, peel, and halve them carefully.

3-Cook the 300 grams of baby red or white potatoes in salted boiling water for about 15 minutes until tender. Drain them, let them cool, and slice in half for easy eating.

4-Blanch the 150 grams of French green beans in boiling water for 1 to 2 minutes until bright green, then move them to ice water and drain to keep their crispness.

5-On a large platter, spread the 4 cups of mixed salad greens as a base. Arrange the cooked potatoes, blanched green beans, drained tuna, halved grape tomatoes, mixed olives, thinly sliced English cucumber, sliced red onion, and halved eggs on top in an attractive way.

6-Season everything lightly with salt and pepper. Drizzle about half the vinaigrette over the salad and save the rest in the refrigerator for another day.