Off to France camping for a few weeks and here is our first lunch. We recommend packing a bag of cooking essentials that includes salt, good extra virgin olive oil, red wine vinegar and a black pepper mill.
Tuna Niçoise – serves 4
- 2 eggs
- 4 new / waxy potatoes
- 200g green beans
- A couple of handfuls of soft lettuce leaves, like butter lettuce
- 2 tomatoes, quartered
- 200g tuna in olive oil, drained
- 16 small black olives
- 8 white anchovy fillets, spli (optional)
- 2 tbsp olive oil
- 1 tsp red wine vinegar
- Salt & black pepper
Put the eggs in a pot of boiling water and cook for 7 minutes. Place them under cold running water to stop them cooking. They should be just soft in the middle.
Cook the potatoes and green beans in separate pots of boiling salted water until tender, then drain. Cut the potatoes into bite-size cubes.
Gently toss the warm potatoes and beans in a large bowl with the tomatoes, olive oil, vinegar, salt and pepper.
Tear the lettuce over the base of a serving platter and spoon the potato, bean and tuna mixture on top. Scatter the olives, quartered eggs and anchovies over the top and serve.