Aran Goyoaga’s Niçoise Salad

Ingredients

• 4 large eggs
• 1 pound (454g) baby purple or red potatoes, halved if large
• 12 ounces (340g) haricots verts  or green beans
• 5 tablespoons extra-virgin olive oil, divided
• 1 tablespoon capers, drained and patted dry with a paper towel
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped dill sprigs, plus more for garnish
• 1 teaspoon flaky sea salt
• 3 cups mixed greens
• 8 ounces (225g) bonito tuna packed in olive oil, drained
• 8 ounces (225g) grape tomatoes, halved
• 2 avocados—peeled, pitted and quartered
• 4 ounces (115g) Niçoise olives
• ½ cup pickled radishes