How to make
Boil the potatoes in water with salt without over-cooking them and blanch the green beans. Mix them in a bowl and add chopped the tomatoes and arugula sprigs.
Crumble the tuna fillets lightly on top. Grind or crush the pitted olives, capers, parsley, lemon juice, mustard, vinegar and olive oil in a mortar and pestle. Mix the salad with this dressing and season it with salt and black pepper.
