Tuna Niçoise

Ingredients

• Small New Potatoes400g
• Green Beans, trimmed200g
• Eggs4
• Tuna in Olive Oil, drained2 cans (160g each)
• Cherry Tomatoes, halved200g
• Niçoise or Kalamata Olives80g
• Red Onion, thinly sliced½
• Capers2 tbsp
• Anchovy Fillets (optional)4–6
• Mixed Salad Leaves or Romainelarge handful

• Extra-Virgin Olive Oil3 tbsp
• Red Wine Vinegar1 tbsp
• Dijon Mustard1 tsp
• Shallot, finely chopped1 small
• Salt and Black Pepperto taste

Method

1. Cook the potatoes. Boil new potatoes in salted water until just tender, about 12–15 minutes. Drain and set aside. While still warm, toss with a splash of the vinaigrette.
2. Blanch the beans. Using the same water (or fresh), blanch the green beans for 2–3 minutes until bright green and just tender. Drain and immediately transfer to an ice bath to stop cooking. Drain again and pat dry.
3. Cook the eggs. Bring a small pot of water to a boil. Lower the eggs in and cook for 7–8 minutes for jammy yolks, or 10 minutes for fully hard-boiled. Transfer to an ice bath, cool completely, then peel and halve.
4. Make the vinaigrette. Whisk together olive oil, red wine vinegar, Dijon, and shallot. Season well with salt and pepper.
5. Assemble. Arrange salad leaves on a large platter. Add the potatoes, green beans, tomatoes, olives, red onion, and capers. Flake the tuna over the top in large chunks. Add the halved eggs and anchovy fillets if using.
6. Dress and serve. Drizzle the vinaigrette over the whole platter. Serve immediately — this salad doesn't hold well once dressed.