For the Salad:

• 450g small new potatoes, halved or quartered
• 225g green beans, trimmed
• 4 large eggs, hard boiled, peeled & quartered
• 200g of tuna, drained and flaked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 3 Anchovy fillets
• 2 baby cos lettuce hearts, leaves separated, washed
• Fresh parsley, chopped, for garnish
• Salt and black pepper, to taste

For the Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions:

1. Prepare the Potatoes:

• Boil the new potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool slightly.

2. Cook the Green Beans:

• In the same pot, cook the green beans in boiling salted water for about 4-5 minutes, or until crisp-tender. Drain and rinse under cold water to stop the cooking process.

4. Prepare the Vinaigrette:

• In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, minced garlic, salt, and pepper until well combined.

5. Assemble the Salad:

• In a large bowl, combine the cooked potatoes, green beans, lettuce, cherry tomatoes, olives, anchovy fillets and red onion slices. Drizzle the vinaigrette over the salad and toss gently to coat.

6. Plate the Salad:

• Divide the salad among plates. Top each portion with flaked tuna and boiled egg halves. Season with additional salt and pepper if needed.

7. Garnish and Serve:

• Garnish the salad with fresh parsley. Serve immediately or refrigerate until ready to serve.

Tuna Nicoise Salad is a perfect dish for a light lunch or dinner.

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