Yields4 Servings
 4 potaties
 1 tbsp olive oil
 200 g green beans
 300 g tuna in oil
 150 g cherry tomatoes
 200 g green lettuce leaves
 20 black olives
 2 tbsp capers
 3 hard boiled eggs ,cut into wedges
 8 anchovies
 1 garlic clove crushed
 ½ tsp Dijon mustard
 1 ½ tbsp white wine vinegar
 80 ml olive oil

Cook the potatoes in boiling salted water until just tender. Drain, peel cut into small cubes and place in a bowl. Drizzle with the olive oil and then toss well . Trim , cut the beans in half and cook.Drain the tuna and separate into chunks. Cut the tomatoes in half.


Assemble the salade by: covering the base of a serving dish with the lettuce leaves,and scattering the potatoes,beans, tuna, tomatoes, olives and capers on top.


Make the vinaigrette by mixing together the garlic, mustard and vinegar in a small bowl and slowly adding the oil. Whisk continuously to form an emulsion. Pour the vinaigrette on top and toss just before serving and decorate with the eggs and anchovies.

Shopping cart


No products in the cart.

Continue Shopping