Niçoise salad with eggs, tuna, green beans and potatoes

Ingredients

For 1 serving

• Eggs2
• Canned tuna in water60 g
• Green beans120 g
• Potatoes180 g
• Tomatoes120 g
• Black olives5
• Anchovies in oil2
• Lettuce50 g
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: eggs, fish, sulphites

In season: June – September

Method

1. Put two small pans of water on to boil. Meanwhile peel the potatoes and cut them into cubes of about 2 cm, and top the green beans.
2. Gently lower the eggs into one pan of boiling water and cook for 9 minutes; cool them in cold water, peel and cut into wedges.
3. Salt the other pan when it boils, cook the potatoes for 12 minutes, until tender but not falling apart, adding the green beans for the last 8 minutes, until tender but crisp; drain everything and let it cool slightly.
4. Wash the lettuce and tear it, wash the tomatoes and cut into wedges, and drain the tuna and anchovies. Arrange the lettuce on the plate with the potatoes, beans and tomatoes.
5. Add the tuna in chunks, the eggs, the black olives and the anchovies and dress with the oil, red wine vinegar, a little salt (the anchovies are salty) and pepper.