Salade Niçoise (Niçoise Salad)

• 350 g New potatoes
• 4 Egg
• 1 ½ tsp Fine sea salt
• 200 g Green beans
• 300 g Tomato, ripe but firm
• 80 g Black Kalamata pitted olives
• 200 g Canned tuna
• 1 tsp Dijon mustard
• 1 ½ tbsp Red wine vinegar
• 4 tbsp Extra virgin olive oil
• ½ tsp Black pepper

1. Put the potatoes in a saucepan, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until tender when pierced with a knife.
2. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil. Reduce to a gentle simmer and cook for 9 minutes for firm yolks, then drain and cool under cold running water.
3. Bring a second pan of salted water to the boil and cook the green beans for 3 to 4 minutes until just tender and bright green. Drain, then cool briefly under cold water and drain well.
4. Drain the potatoes, then leave them to steam-dry for 2 minutes. Halve any larger potatoes so they are bite-sized, then set aside warm.
5. Make the dressing by whisking the Dijon mustard with the red wine vinegar, extra virgin olive oil, remaining salt and the black pepper. Taste and adjust with a little more vinegar or salt if needed.
6. Cut the tomatoes into wedges and peel the eggs, then cut the eggs into quarters. Drain the tuna well and break it into large flakes.
7. Arrange the warm potatoes, green beans, tomatoes, olives, tuna and eggs on a serving platter or two plates. Spoon over the dressing and serve slightly warm or at room temperature.

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