Niçoise Salad with Tuna

Instructions

1. Step 1

   Whisk the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until emulsified. Set the vinaigrette aside.

   Ingredients used: 15.0 gr Dijon Mustard, 120.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 2.0 gr Ground Black Pepper, 30.0 ml Red Wine Vinegar, 4.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Place the potatoes in the large saucepan, cover with cold water, and bring to a boil over high heat. Reduce to medium heat and cook until easily pierced, then drain, cool slightly, and halve.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Potato

   Cookware: colander, cutting board, kitchen knife, large saucepan

3. Step 3

   Bring fresh water to a boil in the large saucepan. Cook the green beans over medium heat until crisp-tender, then drain and rinse under cold water.

   Timer: 3 min (fixed)

   Ingredients used: 250.0 gr Green Bean

   Cookware: colander, large saucepan

4. Step 4

   Place the eggs in the medium saucepan and cover with cold water. Bring to a boil over high heat, cover, remove from the heat, and leave undisturbed.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: medium saucepan

5. Step 5

   Transfer the cooked eggs to a bowl of cold water. Once cool, peel and quarter them.

   Timer: 5 min (fixed)

   Cookware: bowl, cutting board, kitchen knife

6. Step 6

   Prepare the tomatoes, lettuce, and red onion as noted in the ingredient list.

   Ingredients used: 200.0 gr Lettuce, 120.0 gr Red Onion, 300.0 gr Tomato

   Cookware: cutting board, kitchen knife

7. Step 7

   Arrange the lettuce, potatoes, green beans, tomatoes, onion, and eggs on a serving platter. Add the tuna, olives, anchovies, and capers, then drizzle with the prepared vinaigrette and serve.

   Ingredients used: 40.0 gr Anchovy, 20.0 gr Caper, 100.0 gr Olive, 300.0 gr Tuna

   Cookware: serving platter