My Tuna Nicoise Salad
1 handful of beans (french/blauhilde any string type bean) per person
1 handful of new potatoes per person
2 handfuls of salad leaves per person
1/2 a tin of tuna (or fresh tuna if you prefer) per person
2 medium free-range eggs per person
butter
white wine vinegar
olive oil
olives
Soft boil the eggs (about 4 mins if at room temperature) and then immediately drain and cover with cold tap water to stop the cooking.
Boil up your potatoes and beans until nicely done – drain and keep the lid on.
To the beans and potatoes, add 50g butter and several glugs of olive oil, salt and pepper. This will create the dressing for the salad so make sure there’s plenty of it! Add more butter and olive oil if need be.
Peel and quarter the eggs.
Wash the salad leaves and arrange the eggs, tuna and olives on the plates.
When ready to serve, pour the now warm beans, potatoes and dressing over the top.
Serve immediately!
one of many gazanias I planted outside the kitchen
