Ingredients
16 total- 220 g of tomatoes
- 1 tbsp of capers
- 300 g of baby potatoes
- 3 eggs
- 200 g of fine beans
- 1 red pepper
- 0.5 cucumber
- 0.25 red onion
- 70 g of black olives
- 100 g of tuna
- 1 tsp of grey poupon dijon mustard, (for the vinaigrette)
- 2 tsp of apple cider vinegar, (for the vinaigrette)
- 1 tsp of lemon juice, (for the vinaigrette)
- 1 pinch of sea salt, (for the vinaigrette)
- 1 tsp of black, freshly ground pepper, (for the vinaigrette)
- 60 ml of olive oil, (for the vinaigrette)
Method
9 stepsStep 1
Put the mustard, apple cider vinegar, lemon juice, salt and pepper into a bowl and stir well to combine.
Step 2
Add the olive oil in a very slow stream, whisking constantly until the dressing is emulsified.
Step 3
Put the baby potatoes into a pan of cold water and boil them for around 10 minutes until tender.
Step 4
Take them out with a slotted spoon and place the eggs really gently in the same water.
Step 5
Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves and quarters.
Step 6
Meanwhile cook the fine beans for around 7 minutes and leave them on the side.
Step 7
Cut the tomatoes (leave half of tomatoes, they would great on the plate later), pepper, cucumber and red onion.
Step 8
Arrange all the vegetables on a serving plate together with the black olives. Drain the tuna and place large chunks on the top of other ingredients.
Step 9
Sprinkle with capers and drizzle with the previously made vinaigrette.