Niçoise Salad with Albacore Tuna

Bring a large saucepan with plenty of cold salted water to the boil. (This one pan of water will be used multiple times = less washing up!)

Trim the stem end of your beans. Blanch the beans in the boiling water for about 1 ½ minutes. Don’t overcook.

Remove beans from the water with tongs, transfer them to a bowl of iced water for 2 minutes, then drain well on paper towel.

Add the potatoes to the same saucepan of water and cook until tender. Approximately 10 minutes. Remove with a slotted spoon and cut into about 7mm-thick slices.

Add the eggs to the same saucepan of water and cook for 6 minutes, then transfer directly to iced water. The iced water quickly cools the eggs, which prevents them from overcooking and prevents the dark ring from appearing on the outside of the yellow yolk. Let them cool for 5 minutes then peel and cut in half. Set aside.

Heat a frypan over high heat. Season the potato slices and gently toss in olive oil and fry until golden. Allow to cool a little before adding to the salad.

Wipe out the same frypan with paper towel. Add a good splash of olive oil. Add seasoned tuna fillets to pan, sear for 1 ½ mins each side. Allow to cool slightly then slice or dice.

For the dressing: combine the red wine vinegar, extra virgin olive oil, minced garlic, Dijon mustard and a little salt and pepper in a small bowl. Whisk to combine.

Layer a large serving plate with torn lettuce leaves, drizzle a little dressing, then scatter capers, radish, potatoes, beans, tomatoes, olives and basil. Finish with the tuna and eggs, then spoon the remaining dressing over everything. Serve with lemon wedges.