Ingredients

  • 12 (650g) small chat or kipfler potatoes, peeled, halved

  • 50g baby green beans (about 12 beans), trimmed

  • 95g tuna in olive oil (drained, flaked)

  • 5 grape tomatoes, halved

  • 6 black pitted olives

  • 1 large handful baby cos lettuce leaves separated, washed

  • 1 hard-boiled egg, peeled, quartered

  • Nicoise dressing

  • 2 teaspoons olive oil

  • ½ teaspoon red wine vinegar

  • ¼ tablespoon Dijon mustard

  • ½ garlic clove

  • ½ anchovy fillet, drained, chopped (optional)

Method

  1. Make dressing: whisk oil, vinegar and mustard in a jug. Season with salt and pepper.
    Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beans to pan. Cook for 2-3 minutes or until bright green and just tender.
    Drain. Refresh under cold water. Drain. Add beans to potato
    Add tuna, tomato, olives, lettuce, egg to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve immediately.