Sarriena salad (Albacore, green beans, baked potato and eggs)

• Boil the potatoes with their skin on, peel and slice.
• Boil the eggs, peel and cut into halves.
• Cut the beans into sticks, boil (in water and salt), drain and set aside. 
• Chop the piquillo pepper, the caper and the pickle into brunoise to garnish the salad.
• Clean and chop the lettuce.
• Drain the tuna, the carrot and the olives.
• Cut the green pepper into very thin rings.

SET UP

• Place the lettuce, the carrot, the beans, the egg and the potatoes on the plate.
• Spread out the green pepper rings, the tuna and the black olives on top.
• Finally, spread out the piquillo, the caper and the pickle on top of the potato.
• Dress the salad with a vinaigrette.