Potato niçoise salad

For a more indulgent salad, use two fresh tuna steaks in place of the canned tuna. Sear the steaks, slice and serve on the salad.

Serves 4

16 small new potatoes, sliced in quarters or 4 medium boiling potatoes, sliced into small chunks
50g green beans, lightly blanched
6 cherry tomatoes, halved or 2 tomatoes, sliced into quarters
10 black olives, pitted and halved
1 red onion, peeled and very thinly sliced
1 x 185g can tuna in spring water, drained
1 cos lettuce, roughly chopped or similar lettuce leaves
2 eggs, hard boiled, shelled and quartered
chives for garnish

Dressing
2 Tbsp olive oil
2 Tbsp sunflower oil
3 Tbsp white wine vinegar
1 tsp mustard
pinch sugar
2 Tbsp mixed herbs: parsley, mint, or chives, finely chopped
pinch salt
freshly ground black pepper, to taste

Place new potatoes in a heavy-based saucepan and cover with boiling water. Place lid on the saucepan.
Return to the boil, reduce heat and simmer for 8-10 minutes or until tender. Drain and allow to cool.
(Note – potatoes that are not ‘new’ are started in cold water.)
Lightly toss beans, tomatoes, olives, and onion in a large bowl.
Place dressing ingredients into a screw top jar and shake well to combine.
Add potatoes to the vegetables, and toss with dressing.
Place lettuce on serving plates, top with a large spoonful of the salad mix, egg quarters and tuna, and serve garnished with chives.

To blanch beans: Place in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or under cold running water. Drain well.