Salade Niçoise

Ingredients

• 12 tuna steaks (or 1 can of good quality tuna in olive oil)
• 24 large eggs, hard-boiled and halved
• 3200g green beans, trimmed and blanched
• 44 medium potatoes, boiled and sliced
• 5200g cherry tomatoes, halved
• 6100g black olives (Niçoise olives preferred)
• 76–8 anchovy fillets
• 81 small red onion, thinly sliced
• 92 tbsp capers
• 104 tbsp extra virgin olive oil
• 112 tbsp red wine vinegar
• 121 tsp Dijon mustard
• 13Salt and freshly ground black pepper
• 14Fresh basil leaves to garnish

Instructions

1. 1Boil the potatoes until just tender (15–20 minutes). In the last 5 minutes, add the trimmed green beans. Drain both and set aside to cool slightly.
2. 2Hard-boil the eggs for 9–10 minutes, then cool in cold water, peel, and halve.
3. 3If using fresh tuna, brush with olive oil and season. Sear in a hot pan for 2–3 minutes per side until lightly browned but still slightly pink inside. Rest, then break into chunks.
4. 4Make the dressing: whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. 5Arrange the salad on a large platter: start with the potatoes, then add the green beans, tomatoes, olives, eggs, tuna, anchovies, red onion, and capers.
6. 6Drizzle generously with the dressing. Garnish with fresh basil and serve immediately.