in the kitchen
Ingredients
- 4 eggs
- 200 g best-quality canned tuna in olive oil
- 8 anchovy fillets
- 200 g fine green beans, trimmed
- 200 g cherry tomatoes, halved
- 100 g Nicoise olives
- 1 small cucumber, sliced
- For vinaigrette: 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, 6 tbsp extra-virgin olive oil, salt and pepper
Method
1
Soft-boil eggs 7 minutes, cool in ice water, peel and halve.
2
Blanch beans in boiling salted water 3 minutes; plunge in ice water.
3
Arrange all ingredients on a large platter -- do not toss.
4
Whisk vinaigrette and drizzle over just before serving.