1. Boil the Potatoes:

   • Place the quartered potatoes in a pot of salted water. Bring to a boil and cook for about 10-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly.

2. Cook the Green Beans:

   • In the same pot (or a separate one), bring salted water to a boil. Add the trimmed green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Once cool, drain again.

3. Prepare the Eggs:

   • In a small saucepan, bring water to a boil. Gently add the eggs and boil for about 9-10 minutes for hard-boiled. Transfer the eggs to an ice bath to cool. Once cooled, peel and cut them in half.

4. Assemble the Salad:

   • On a large serving platter or individual plates, arrange the potatoes, green beans, halved cherry tomatoes, sliced onion, olives, and tuna.
   • Tuck the halved eggs in amongst the other ingredients.

5. Dress the Salad:

   • Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste. Toss gently if desired, or leave it as is for a more composed presentation.

6. Garnish and Serve:

   • Top with fresh basil leaves for an aromatic finish. Serve immediately or let it sit for a few minutes to allow the flavors to meld.

Serving Suggestions:

Niçoise salad is best served fresh but can be enjoyed as leftovers. It pairs well with a crusty baguette and a chilled glass of white wine or rosé.