Crispy Potato Salad with Tapenade

Scrub and rinse the potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes. Drain, cool slightly and peel. Rinse and trim the ends of the beans and cook in a pot of boiling salted water until crisp-tender, 6-7 minutes. Drain, let cool slightly and cut lengthwise in about 3 thin strips.

Rinse and halve the tomatoes. Peel eggs and cut into quarters. Cut the potatoes into 4 pieces. Heat the oil in a skillet and saute the potatoes until golden brown. Add the beans and thyme and saute briefly.

Halve the bacon crosswise and saute until crispy in a second pan. Transfer the potatoes and beans to a bowl and add the tomatoes, bacon and the egg quarters, season with salt and toss to combine.

For the tapenade: Drain the olives and remove the pits. Drain the anchovies and tuna, place in a mortar and mash.

Add the mustard to the tuna mixture. Drain the capers, very finely chop and stir them into the tuna mixture. Heat the oil and add it to the tuna mixture in a thin stream, beating it with an electric hand mixer until well combined.

Season with plenty of pepper. (Not salt since the anchovies contain enough salt.) Spoon the paste into a sealable glass and place in the refrigerator for a few days.