Serves: 4

Ingredients

• 12 (650g) small chat potatoes, halved
• 400g baby green beans, trimmed
• 425g can Sirena tuna in oil, drained, flaked
• 250g grape tomatoes, halved
• 3/4 cup black olives
• 2 baby cos lettuce hearts, leaves separated, washed
• 4 hard-boiled eggs, peeled, quartered
• 3 anchovy fillets in oil, drained, halved lengthways (optional)
• 1 quantity nicoise dressing

Nicoise dressing

• 1/3 cup olive oil
• 1/3 cup vinegar
• Splash balsamic
• 1 tablespoon dijon mustard

Directions:

1. Make dressing: Whisk oil, vinegar and mustard in a jug. Season with salt and pepper.
2. Cook potatoes in a large saucepan of boiling water for 10 minutes
   or until just tender. Transfer to a large bowl. Add beans to pan.
   Cook for 2 to 3 minutes or until bright green and just tender.
   Drain. Refresh under cold water.
   Drain. Add beans to potato.
3. Add tuna, tomato, olives, lettuce, egg and anchovies (if using) to potato mixture.
4. Add the dressing. Toss gently to combine. Season with salt and pepper. Serve

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