Ingredients :

• The Potatoes — Choose a waxy variety—Charlotte, Amandine, or Ratte. No Bintje, no floury varieties that turn into mash as soon as you mix. Charlotte holds up perfectly during cooking and has that slightly buttery taste that works so well with tuna. About 800 g for 4 to 6 people.
• Canned Tuna — Tuna in brine, not in oil. Oil-packed tuna makes the dish heavy and too greasy, especially since we’re already adding olive oil. Three 160 to 180 g cans, well-drained. If you find tuna in glass jars, get it—the texture is less compressed and flakes better.
• The Eggs — 9 to 10 minutes from boiling, not a minute more. Beyond that, the yolk turns grey-green at the edges and the texture becomes sandy. We want a yolk that’s still slightly creamy in the center. Chill immediately in cold water—this stops the cooking instantly and makes peeling easier.
• Olive Oil — This is the only sauce for this dish, so don’t skimp. An extra virgin fruity oil, slightly peppery on the finish. A bland oil gives a bland salad. Simple as that.