Nicoise Salad

30 minutes
4 people

Part One:


12 gourmet (chat) potatoes 320g green beans, topped 4 eggs 60ml (1/4 cup) extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard Pinch of sugar 12 gourmet grape tomatoes, halved 3x 250g tuna steaks or salmon 100g (2/3 cup) Kalamata olives pitted 1 cup fresh continental parsley leaves


Step 1 Cook the potatoes in a saucepan of boiling water for 15 minutes or until just tender. Use a slotted spoon to transfer the potatoes to a chopping board. Halve. Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Step 2 Meanwhile, place eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 6-7 minutes. Drain and cool under cold running water. Peel and quarter. Step 3 Whisk together the oil, vinegar, mustard and sugar in a jug until combined. Season with salt and pepper. Step 4 Heat a frying pan over medium-high heat. Add tuna and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Flake the tuna into large pieces. Step 5 Divide the potato, beans, egg, tuna, tomato, olives and parsley evenly among serving bowls. Drizzle over the dressing. Season with salt and pepper to serve.