Tuna Niçoise Salad

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 20-25 minutes

Ingredients

450g new potatoes, halved
150g fine green beans
4 eggs
4 ripe vine tomatoes, quartered
1/2 cucumber, peeled, seeded and chopped
1 (200g) can tuna steak in brine, drained
3 tbsp capers, drained
25g pitted black olives

For the dressing :

6 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp caster sugar

Method

Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain rinse in cold water and set aside.
Rinse in cold water and set aside. Cook the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water and set aside.
Drain Place the eggs in a small pan cover with cold water and slowly bring to the boil. Simmer for 6 minutes rinse in cold water. Shell the eggs and cut into quarters.
Place the potatoes beans and eggs together in a large salad bowl with the remaining ingredients.
To make the dressing place all the dressing ingredients in a small bowl and whisk together with a fork. To serve drizzle the dressing over the salad and toss to mix.

COOK WITH:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.