the Best Salad Nicoise

Salad Nicoise

A wonderful summer salad!  This dish is also just as delicious with large flakes of tinned tuna!

Serves 4

Prep time:  15 minutes

Cooking time: 15 minutes

Ingredients

12 new potatoes, halved

150g green beans, trimmed

1 red onion, peeled & finely sliced

250g cherry plum tomatoes, halved

12 black olives

2 baby gem lettuce, trimmed & torn into pieces

10 basil leaves

4 eggs, hard boiled & quartered

4 x 150g tuna steaks

2 tbsp extra virgin olive oil

Sea salt & freshly ground pepper

For the dressing:

150ml extra virgin olive oil

2 tsp Dijon Mustard

1 garlic clove, peeled & finely chopped

3 tbsp white wine vinegar

½ lemon, juice only

8 anchovy fillets, drained & chopped

1 tbsp capers

Sea salt & freshly ground pepper

Method

1.  Bring to the boil a pan of salted water and add the new potatoes, boil for 6 minutes.  Add the beans and boil for a further 3-4 minutes until tender.  Drain the vegetables and place in a bowl of iced water.

2.  For the dressing, whisk together all the ingredients, season to taste.

3.  Place the green beans, potatoes, onions, tomatoes, olives, lettuce and basil into a large bowl.  Drizzle with the dressing and gently toss.

4.  Divide the salad between 4 plates and then add the boiled eggs.

5.  For the tuna steak, preheat a ridged griddle pan over a medium heat.  Brush the tuna steaks with the oil and season.  Sear the tuna for 1 ½ - 2 minutes on each side.  The centres will be slightly pink.

6.  Cut the tuna steak in half and arrange both halves on top of the salad. Enjoy!