Nicoise salad

14 Ingredients

• 3 free-range eggs (see note)

• 250g small green beans, trimmed

• olive oil cooking spray

• 2 x 225g tuna steaks

• 250g cherry tomatoes, halved

• 3/4 cup small black olives

• 2 baby cos lettuce, outer leaves discarded, leaves separated, rinsed

• 3 anchovy fillets, rinsed, dried, halved lengthways

• French dressing

• 2 tbsp white wine vinegar

• 1 tbsp dijon mustard

• 1/2 tsp sea salt

• 1/2 tsp caster sugar

• 1/2 cup olive oil

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5 Method Steps

• Make dressing: Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.

• Place eggs in a saucepan. Cover with cold water. Place over medium heat. Bring to the boil, stirring often to create a whirlpool (to centre yolks). Reduce heat to low and simmer for 5 minutes. Drain and refresh in cold water. Peel. Set aside.

• Meanwhile, place potatoes in a large saucepan. Cover with cold water. Place over high heat. Bring to the boil. Cook for 10 minutes or until just tender. Remove to a bowl with a slotted spoon. Add beans to water. Cook for 2 minutes or until bright green. Drain. Refresh under cold water. Pat dry with paper towel.

• Preheat barbecue grill or chargrill pan on high heat. Lightly spray both sides tuna with oil. Cook for 2 to 3 minutes each side or until just cooked. Transfer to a plate. Allow to cool slightly. Flake into 3cm pieces.

• Combine potatoes, beans, tuna, tomatoes and olives in a large bowl. Toss gently. Arrange lettuce on serving plates. Top with potato mixture and anchovies. Cut eggs into quarters and add to salad. Drizzle with dressing. Season with pepper. Serve.

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