Salade Niçoise with Seared Tuna

• 350 g New potatoes
• 3 Egg
• 200 g Green beans
• 1 Shallot
• 2 tsp Dijon mustard
• 1 ½ tbsp Red wine vinegar
• 4 tbsp Olive oil
• 2 medium Tomato, ripe
• 80 g Black Kalamata pitted olives
• 1 tbsp Capers
• 300 g Tuna steak

1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 12 to 15 minutes until just tender, then drain and leave to steam-dry in the colander.
2. Meanwhile, bring the saucepan back to the boil with fresh water and gently lower in the eggs. Boil for 9 minutes for hard-boiled, then drain and cool under cold running water.
3. Bring another pan of water to the boil (or reuse the saucepan), add the green beans and cook for 3 to 4 minutes until bright green and tender-crisp. Drain and cool briefly under cold water, then drain well.
4. Finely chop the shallot and put it in a mixing bowl with the Dijon mustard and red wine vinegar. Whisk in the olive oil until emulsified, then stir in the capers.
5. Cut the tomatoes into wedges and halve the potatoes if large. Peel the eggs and cut into halves or quarters.
6. Pat the tuna dry and rub with a little of the vinaigrette. Heat a large frying pan over medium-high heat with 1 tsp of the olive oil from the measured amount, then sear the tuna for 45 to 60 seconds per side so it is browned outside and still pink in the centre.
7. Arrange the potatoes, green beans, tomatoes, olives and eggs on two plates, then spoon over most of the vinaigrette. Slice the tuna and lay it on top, then finish with the remaining vinaigrette and serve slightly warm or at room temperature.

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