Tuna Niçoise with Parmigiano Croutons

Our take on the classic recipe from the South of France, with a nod to Italy. It requires some preparation, but you won't regret a minute of it once you take the first bite. And most of it, the individual components, that is, can be done in advance. This is an entrée for the summer solstice, for a dinner in the late lingering twilight, for family and friends.