Salade Niçoise

Ingredients

• 450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick
• 8 new potatoes, cooked and quartered lengthways
• 4 plum tomatoes, roughly chopped
• 115g/4oz extra fine French beans, topped, cooked and drained
• 4 little gem lettuce hearts, quartered lengthways
• 1 red onion, finely sliced
• 4 eggs, cooked for 6 minutes in boiling water from room temperature, halved
• 6 anchovy fillets cut lengthways into thin strips
• 16 pitted black olives in brine
• 8 basil leaves, ripped
• 105ml/7tbsp extra virgin olive oil
• 3 tbsp aged red wine vinegar
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly snipped chives
• 2 garlic cloves, peeled and finely chopped
• 1 tsp salt
• 1 tsp ground black pepper

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