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Once this time has passed, rinse them under fresh water and transfer them to a saucepan, cover them with water, add a little salt and place them over a high heat.
Let the mixtures cook for 5 minutes, then drain them with a slotted spoon and let them cool.
While the potatoes are cooking, place the eggs in a saucepan and cover them with water, place them over a medium heat and as soon as they boil, let them cook for 8 minutes, no more.
Then run them under cold water, peel them and let them cool.
While the potatoes and eggs cool, drain the tuna.
Add the potatoes and tuna to a large bowl, season with salt and pepper, sprinkle with oil and add the fragrant yellow thyme leaves.
Mix everything gently, then add the hard-boiled eggs cut into 4 slices, stir quickly.
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