Salade Niçoise

Ingredients

• 4 eggs
• 200g green beans, ends trimmed
• 300g sashimi-grade tuna (or tinned tuna in oil)
• 200g cherry tomatoes, halved
• 100g Niçoise or Kalamata olives
• 4 anchovy fillets
• 1 small red onion, in thin rings
• 4 cooked baby potatoes, halved
• Dressing:
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Flaky sea salt, black pepper

Method

1. 11. Boil eggs 7 minutes for runny yolks. Cool in ice water, peel, halve.
2. 22. Blanch green beans 3 minutes, shock in ice water.
3. 33. If using fresh tuna: sear briefly (1 minute per side) in a hot pan so it's raw in the centre. Slice.
4. 44. Whisk the dressing together.
5. 55. Arrange all ingredients in groups on a large platter — think composition, not tossing. Potatoes, beans, tomatoes, olives, anchovies, onion, eggs, tuna.
6. 66. Drizzle dressing over everything. Serve immediately.