Tuna nicoise salad

Tuna nicoise salad

Ingredient for Tuna nicoise salad

Extra virgin olive oil: 90 ml
White wine vinegar: 30 ml
Dijon mustard: 10 gm
Garlic clove crushed: 1 piece
Salt and crushed black pepper

For the salad-
Baby potatoes: 250 gm
Ripe plum tomatoes cut into 1/6: 240 gm
Green beans split lengthwise into two: 250 gm
Onion, sliced into rings: 80 gm
Kalamata olives: 80 gm
Eggs, hardboiled, cut into ¼: 5 pieces
Tuna, poached in olive oil: 200 gm
Anchovy fillets: 50 gm
Basil leaves: 20 gm
Capers: 10 gm
Balsamic vinegar: a dash

Direction for Tuna nicoise salad

Cook potatoes in large pot of boiling salter water until tender. Keep aside to cool. In the same water, cook the beans until bright green and crisp. Refresh in cold water. Drain and keep along with potatoes. Meanwhile, in a bowl whisk together the olive oil, garlic, dijon mustard and white wine vinegar. Season with salt and black pepper. Break tuna into bite sized chunks. Finally, to assemble take a salad bowl, add all the ingredients. Drizzle dressing over. Garnish with a few basil leaves, anchovies and a dash of balsamic.