225 g small new potatoes,
or halved if larger
125 g French beans, trimmed
2 eggs
225 g fresh tuna steak (or use canned tuna)
90 ml extra-virgin olive oil
4 ripe tomatoes
25 g anchovies in oil, drained
25 g small French capers,
drained and washed
15 ml red wine vinegar
30 ml chopped fresh basil
15 ml chopped fresh parsley
50 g olives
salt and freshly ground black pepper
lemon wedges
parsley sprigs to garnish
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- Cook the potatoes in salted boiling water for 7-9 minutes, add the beans and cook for a further 3-4 minutes. Drain and place in a large bowl.
- Place the eggs in cold water, bring to the boil and simmer for 7-9 minutes. Immerse in fresh cold water until required.
- Wash and dry the tuna and cut into 2,5 cm cubes. Heat half of the oil in a frying pan and fry the tuna over high heat for 1-2 minutes until browned on all sides. Add to the potatoes and beans.
- Roughly chop the tomatoes and add to the pan with the garlic, anchovies and capers. Stir fry for 1 minute, then add the remaining oil, vinegar and herbs. Add to the potato and tuna mixture and toss well.
- Divide the salad between plates. Cut the eggs into quarters and add to the salad with the olives. Garnish with lemon wedges and parsley.
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