You eat this very cold with Pain Riche, or French Bread (if you eat the French way, you never slice or cut the bread, you break pieces off it). A chilled bottle of rosé wine, or white wine, goes well with this dish. And, if you want to make it really French Provencale, you make a Salade niçoise too (tomatoes, tuna, hard-boiled eggs, olives, and anchovies, dressed with a vinaigrette). This will quickly become a summer favorite! Bon appétit!