Niçoise salad with tuna, egg, potatoes and green beans

Ingredients

For 1 serving

• Potatoes200 g
• Canned tuna in water80 g
• Eggs1
• Green beans120 g
• Tomatoes120 g
• Lettuce50 g
• Black olives6
• Anchovies in oil3
• Extra virgin olive oil8 g
• Red wine vinegar1 teaspoon
• Mustard1 teaspoon
• Saltto taste

Contains: eggs, fish, mustard, sulphites

In season: June – September

Method

1. Peel the potatoes and cut them into pieces of about 3 cm; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 15 minutes, until the tip of a knife slides in easily.
2. Meanwhile top, tail and wash the green beans; add them to the potatoes for the last 7 minutes, until tender but still crisp. Drain everything and let it cool.
3. In the meantime bring a small pan of water to the boil, lower the egg in gently and cook it for 8 minutes, until hard-boiled; cool it in cold water, peel it and cut it into wedges.
4. Whisk the oil, red wine vinegar and mustard with a fork until emulsified. Wash the tomatoes and cut them into wedges; wash and dry the lettuce.
5. Arrange the lettuce, potatoes, green beans, tomatoes, drained tuna, egg, black olives and anchovies on the plate and dress with the vinaigrette.