Tuna niçoise salad

Preparation – 10 minutes

Fill 2 medium saucepans with water and bring to a boil. Cut the red potatoes into slices, add them to one of the saucepans and cook for around 5 minutes.

The exact cooking time depends on the thickness of the slices. Drain the potatoes and leave to cool. Blanch the green beans in the other saucepan. Drain the green beans using a colander, pat dry and set aside.

Fill the small saucepan with water, add the eggs and boil them for around 7 minutes. After boiling, place the eggs directly under cold, running water to stop the cooking process and to aid peeling.

Slice the red onions into rings and halve the cherry tomatoes and black olives. Add 1 tablespoon of Dijon mustard to a bowl and season with salt and pepper and a splash of white wine vinegar. Whisk until smooth, then add about 60 ml of olive oil.

Finishing the tuna Niçoise salad – 30 minutes

Cut the tuna steaks into 4 pieces and season with salt and pepper. Spread the tuna with olive oil and sear for 30 seconds on each side in a griddle pan. Aim for an attractive grill pattern.

Add the mixed salad leaves to a bowl or deep plate, and season with salt and pepper. Add the cooked red potatoes, halved tomatoes, olives, halved green beans and red onion rings.

Mix together and top with a tuna steak. Cut the eggs into wedges and add them to the side of the bowl/plate. Drizzle the mustard dressing over the salad. Bon appetit!