• Cook the pasta. Rinse the uncooked orzo in cold water and then boil over medium heat in salted water according to package instructions.
• Drain the orzo and immediately toss with a tablespoon of olive oil to prevent it from clumping.
• Boil the eggs and green beans together. Remove the green beans after 4 minutes, and leave the eggs in for 10 minutes. Remove with a slotted spoon and set aside.
• Prep the cucumber. Peel the cucumber and then slice it in half, and scoop out the seeds so you are left with a crescent shape. Cut into ½-inch slices.
• Peel and quarter the boiled eggs lengthways.
• Slice the green beans into small pieces on a diagonal.
• Toast the pine nuts in a frying pan over medium and toss the pine nuts around in it for 30 seconds. Watch them like a hawk; they will burn easily.

Vinaigrette dressing

• Finely dice the red onion and place it in a bowl with the measured vinegar to allow it to pickle slightly, which softens its flavor.
• Finely dice the herbs and set them to one side. Measure the Dijon mustard, lemon juice, and olive oil into a salad jar (like a small mason jar).
• Add the vinegar and diced onion to the salad dressing jar, and shake vigorously to combine, and emulsify the ingredients together. Stir through the capers.

Assemble the salad

• Spread a bed of orzo over your serving platter.
• Add the tuna, eggs, cucumber, sun-dried tomatoes, black olives and green beans on top.
• Drizzle over the lemon Niçoise salad dressing.
• Garnish with the toasted pine nuts, lemon zest, and fresh herbs before serving.