Salad Nicoise - cooking recipe

Ingredients

None None FOR THE ANCHOVY DRESSING
6 None anchovy fillets, drained
1 tbsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup olive oil
None None FOR THE NICOISE SALAD
1 1/3 lbs small potatoes
11 oz baby green beans, trimmed
4 None eggs
12 oz fresh tuna or 1 can (12 oz) tuna, drained
1 tbsp olive oil
9 oz grape tomatoes, halved
1/2 cup baby black olives

Preparation

For the anchovy dressing, blend or process all ingredients until combined. Set aside.
For the salad, boil, steam or microwave potatoes and beans, separately, until tender; drain. Cut potatoes into quarters.
Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Run eggs under cold water. Peel and halve eggs.
Meanwhile, heat a grill pan on medium-high heat or preheat the grill to medium. Brush tuna with oil. Cook until browned on both sides and cooked to desired doneness (tuna is best served rare to medium in the center). Cool for 5 mins then coarsely flake.
Combine potatoes, beans, tuna, halved eggs, tomatoes, olives and 1/2 of the anchovy dressing in a large bowl; toss gently. Serve the salad drizzled with the remaining dressing.