Niçoise salad supper

Name: Niçoise salad supper
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g New potatoes, halved; 200 g Green beans, trimmed; 4 Eggs; 290 g Tinned tuna, 2 tins, drained; 250 g Cherry tomatoes, halved; 60 g Black olives; 2 Little gem lettuce, leaves separated; 0.5 Red onions, very thinly sliced; 40 ml Olive oil; 15 ml Red wine vinegar; 5 g Dijon mustard; 3 g Salt; 2 g Black pepper

Tuna, eggs, potatoes, green beans and olives with a sharp mustardy dressing. A proper meal in a bowl.

Ingredients

500 g New potatoes, halved
200 g Green beans, trimmed
4 Eggs
290 g Tinned tuna, 2 tins, drained
250 g Cherry tomatoes, halved
60 g Black olives
2 Little gem lettuce, leaves separated
0.5 Red onions, very thinly sliced
40 ml Olive oil
15 ml Red wine vinegar
5 g Dijon mustard
3 g Salt
2 g Black pepper

Method

Boil the potatoes in salted water for 12 minutes. Lower the eggs in for the last 8 minutes of cooking, and add the beans for the last 4 minutes.
Drain, then cool the eggs under cold running water and peel them. Cool the potatoes and beans a little.
Whisk the oil, vinegar, mustard, salt and pepper into a dressing.
Toss the potatoes, beans and onion with half the dressing in a large bowl.
Arrange the lettuce on a platter, pile the potato mixture on top, then add the tomatoes, olives, tuna and quartered eggs. Drizzle over the rest of the dressing.