Easy tuna Niçoise salad

1. 1

   To make the dressing, whisk together the vinegar, mustard and anchovy fillets with a little salt and pepper then whisk in the oil. Set aside.

2. 2

   To make the salad, place the red onion in a clean small bowl and massage with a little salt. Leave to one side while you prefer the rest of the salad.

3. 3

   Place the potatoes in a small pan of cold salted water. Bring to a simmer and cook until just soft when pierced with a knife. Drain and leave to cool then chop into bite-sized chunks.

4. 4

   Bring another small saucepan of water to the boil and blanch the green beans for 2 minutes. They should still have some bite. Remove and leave flat on a plate to cool.

5. 5

   Meanwhile, bring another pan of water to the boil and carefully lower in the eggs and cook for 7 minutes for soft or 8 for a little firmer yolk. Remove and plunge the eggs straight into a bowl of iced water. Once cool peel and slice in half.

6. 6

   To assemble, place the onion, tomatoes, cucumber, olives, mixed salad leaves, cooled green beans and potatoes in a large bowl. Pour over the dressing and mix well.

1 serving ≈ 650 g

Nutrition values are estimates. - means data is unavailable.