Packed with protein and veggies, this traditional French salad is sumptuous and slimming
400g fresh tuna
250g green beans
350g new potatoes
80g baby gem lettuce
5 salted anchovy fillets
32 cherry tomatoes
8 hard-boiled eggs
225ml extra virgin olive oil
120g Dijon mustard
110g black olives
½ cup minced shallots
Salt and black pepper, to taste
1 Place the potatoes in a saucepan, cover with cold water and season with salt.
2 Bring the pan to a simmer over a medium-high heat and cook the potatoes until fork-tender, about 10 to 15 minutes.
3 Meanwhile, bring a separate pan of salted water to the boil.
4 Add the green beans to the boiling water; cook until crisp-tender and bright green for two to four minutes. Drain and immediately plunge into the ice water to cool.
5 Peel the eggs and allow to cool, before cutting lengthways into quarters.
6 Prepare the dressing by whisking the vinegar, shallots, mustard, ½ teaspoon of salt, and pepper to taste in a bowl.
7 Whisk in the olive oil in a slow steady stream until emulsified.
8 Toss the tomatoes in a small bowl with salt and pepper to taste.
9 Drizzle about 50ml of the dressing to the potatoes and toss to combine.
10 Divide the lettuce between eight plates.
11 Arrange the potatoes, green beans, hard-boiled eggs and tuna on top.
12 Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates.
13 Drizzle with dressing and top with olives before serving.