Niçoise Tuna with Tender Boiled Eggs

Method

1. 1. Prepare the dressing by whisking together all the ingredients and seasoning generously with salt and pepper. Set aside.
2. 2. Place the potatoes in a medium pot and fill with cold water. Add 1-2 tablespoons of salt, cover with a lid and place over a high heat until the water boils. Lower the heat to a steady simmer and cook for 12-13 minutes or until the potatoes are tender when pierced with a fork. Using a slotted spoon, drain the potatoes from the water and place on a plate to cool completely.
3. 3. While the potatoes are cooking, using a slotted spoon lower the eggs into the water and cook for 6 minutes. Remove the eggs with a slotted spoon and plunge them in a bowl of ice water. Once cooled completely, carefully peel the eggs and slice in half.
4. 4. Bring the pot of water back to the boil and add the green beans. Cook for 3 minutes before refreshing in a bowl of ice water and once cooled, draining completely.
5. 5. Arrange the baby gem and watercress leaves across a large serving platter, top with the green beans, olives, tomatoes, eggs, radishes and potatoes. Break the tuna into large pieces and arrange in the centre of the platter.
6. 6. Scatter over the capers and drizzle generously with the prepared dressing.

• Light Meals & Salads
• egg
• tuna
• salad

Ingredients

• US
• METRIC

You'll Need