Tuna Niçoise Salad

SERVES: 4

PREPARATION TIME: 10 minutes

COOKING TIME: 20-25 minutes

Ingredient

1 lb. (16 oz.) new potatoes, halved
1/3 lb. (5 oz.) fine green beans
4 eggs
4 ripe vine tomatoes, quartered
1/2 cucumber, peeled, seeded and chopped
1 can tuna steak in brine, drained
3 tablespoons capers, drained
1 oz pitted black olives

For the dressing :

6 tablespoons Filippo Berio Extra Virgin Olive Oil
3 tablespoons red wine vinegar
1/2 tablespoons Dijon mustard
1/2 tablespoons superfine sugar

Method

Cook the potatoes in boiling salted water for 10-15 mins. or until tender. Drain, rinse in cold water and set aside.
Cook the beans in boiling water for 3 mins. or until just tender. Drain, rinse in cold water and set aside.
Place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 6 mins., drain, 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 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.