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Ingredients
- 300g kipfler potatoes, peeled and cut into large chunks
- 300g green beans, trimmed
- ½ cup extra-virgin olive oil
- 2 tsp seeded mustard
- 2 tbsp good-quality red-wine vinegar
- 1 cup black olives
- 4 ortiz anchovies
- 1 cup picked parsley leaves
- 500g tuna fillets
- 4 tbsp olive oil
- salt and pepper to season
- 4 eggs
Method
Place potatoes in a pot, cover with water and bring to the boil. Remove from heat when tender. Drain and set aside.
Blanch beans in boiling water for a minute, then drain.
Make the dressing by mixing oil, mustard and vinegar. Place potatoes and beans in a large bowl and drizzle dressing over the top. Add olives, anchovies and parsley and toss to combine.
Drizzle tuna with olive oil, season with salt and pepper and cook on a hot grill for a few minutes on each side. Remove and rest, lightly covered.
Bring a small pot of water to the boil, add eggs and cook for four minutes, for soft-boiled centres. Drain and peel.
To assemble the salad, slice the tuna and place on top of the warm, dressed potatoes. Gently break the egg and serve with the salad.
