Niçoise salad with albacore tuna

Ingredients

• 200 gm small kipfler potatoes
• 250 gm green beans, trimmed
• 2 eggs
• 2 tsp extra virgin olive oil
• 2 (2cm thick, 300gm each) albacore tuna steaks (see note)
• 300 gm heirloom cherry tomatoes, coarsely chopped
• 100 gm (1/2 cup) mixed pitted olives
• 2 cups (loosely packed) small mixed salad leaves, such as mesclun
• 2 tsp capers in vinegar, drained
• 2 radishes, cut into julienne
• 2 anchovy fillets, finely chopped
• 1 red shallot, thinly sliced
• To serve: small or micro purple and green basil leaves
• Mustard dressing
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1/2 clove garlic, finely chopped
• 2 tsp finely chopped flat leaf parsley

Instructions

1. 1

   1.: Cover potatoes in a saucepan with plenty of cold salted water and bring to the boil. Reduce heat and simmer until tender (15-20 minutes), then drain and cut into about 7mm-thick slices.

2. 2

   2.: Meanwhile, blanch green beans until tender (1 minute), then refresh and thinly slice crossways.

3. 3

   3.: Place eggs in a small saucepan, cover with cold water and bring to the boil, then simmer over medium heat until hard-boiled (7 minutes). Drain, refresh in an ice bath to cool completely (2-3 minutes), then peel and cut into small pieces.

4. 4

   4.: Heat a barbecue or char-grill pan over high heat. Season potatoes and tuna to taste and gently toss each with 1 tsp olive oil to coat and grill until charred on all sides (4-5 minutes for potatoes and 3 minutes for tuna). Leave tuna to rest for 2 minutes, then cut into 2cm dice.

5. 5

   5.: For mustard dressing, whisk ingredients in a small bowl and season to taste.

6. 6

   6.: Combine tomatoes, olives, salad leaves, capers, radish, anchovies, shallot, potatoes, beans and egg in a bowl. Transfer to plates, drizzle with dressing, scatter with tuna and herbs and serve.