Potato and Tuna Salad with Green Beans
Rinse the potatoes thoroughly and cook about 25 minutes in boiling salted water.
Rinse the beans, wipe dry, trim the ends and cook the beans in boilinb water with a pinch of salt for 8-10 minutes. Rinse with cold water and drain well.
Heat the broth in a saucepan and stir in the vinegar and the mustard. Remove from the heat.
Drain the potatoes, let evaporate, and pour in half the broth. Carefully toss and let stand for about 30 minutes.
Drain the tuna, flake and fold with the capers, herbs, beans and oil into the potatoes and season with salt and pepper. Let stand 20 more minutes and serve in bowls.