Ingredients
Tinned tuna OR yellow fin tuna 200gm slice
To make the Niçoise salad
¼ cup roughly chopped parsley
¼ cup black or green olives
2 red Peppers cut in half, de seeded and cut into small strips
200 grams green Beans, blanched until cooked but still firm
1 red onion
1 cucumber
¼ cup picked Basil leaves
3 spring Onions, sliced
Anchovies
100 grams kipflers Potatoes (garlic, small potatoes, herbs)
4 boiled and peeled Eggs – 7 mins in boiling water, cut into quarters
Dressing
2 tbsp French grain mustard
1 garlic clove
Juice of one lemon
2 tbsp tarragon vinegar
3 tbsp extra-virgin olive oil
Salt and pepper
Method
(If cooking yellow fin tuna) Season the tuna with pepper, salt and some olive oil and grill on the BBQ to your preference.
Place all of the salad ingredients except the eggs, in a large bowl
Season with salt and pepper
Dress with the dressing
Arrange on large bowls
Arrange the eggs around and serve