Tuna Niçoise Salad

Ingredients

• 500g new potatoes halved if large
• 4 large eggs
• 4 tomatoes on the vine quartered
• 1/2 red onion thinly sliced
• 150g fine green beans trimmed
• 2 jars good‑quality tuna in olive oil reserve the drained oil
• 100g sourdough cut into 2cm cubes
• 1.5 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove grated
• 3/4 tsp salt divided, plus extra for the cooking water
• 1/2 tsp freshly ground black pepper divided
• 2 little gem lettuces leaves separated
• 80g black olives pitted

Method

1. Boil the potatoes

   Boil a full kettle. Pour the boiled water into a large pan and bring back to the boil, then salt it. Add the new potatoes (halved if large) and cook for 12–15 minutes until just tender. While they cook, trim the green beans. Lift the potatoes out with a slotted spoon and set aside, keeping the water boiling.

2. Soft-boil the eggs

   Lower the eggs into the same boiling water and cook for 7 minutes for soft, jammy yolks. While the eggs cook, quarter the tomatoes and thinly slice the red onion. Transfer the eggs to a bowl of cold water and leave for 5 minutes, until cold right through – this is what stops them cooking and keeps the yolks jammy. Then peel and halve.

3. Cook the green beans

   Add the trimmed green beans to the boiling water and cook for 3–4 minutes until bright and just tender. Drain and refresh under cold water so they keep their colour.

4. Make the croutons

   Drain the tuna into a small jug, reserving the oil for the dressing. Make the croutons: toss the cubed sourdough with 1.5 tbsp extra virgin olive oil, 1/4 tsp salt and 1/4 tsp black pepper, then fry in a pan over medium heat for 4–5 minutes, turning, until golden and crisp.

5. Make the dressing

   Once the croutons are out of the pan, make the dressing. Measure 6 tbsp of the reserved tuna oil, topping up with extra virgin olive oil if the jars have not given you quite enough. Grate the garlic into a small bowl, then whisk in the oil, the red wine vinegar, 1/2 tsp salt and the remaining 1/4 tsp black pepper.

6. Dress the warm potatoes

   While still warm, toss the potatoes with a spoonful of the dressing so they soak up the flavour.

7. Lay out the salad

   Separate the little gem leaves and spread over a large platter. Scatter over the quartered tomatoes, sliced red onion and olives.

8. Add the potatoes, beans and tuna

   Add the dressed potatoes and green beans, then flake over the drained tuna in big chunks.

9. Finish and serve

   Arrange the halved eggs on top and scatter over the sourdough croutons. Drizzle with the remaining dressing and serve straight away.

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