Lighten the load on your plate this spring with a scrummy warm salad. One of my favourite salads, this is delicious served slightly warm. Kipfler potatoes have a wonderful flavour. Freshly grilled tuna and great-quality ingredients make for a classic combination.
Ingredients
300g kipfler potatoes, peeled and cut into large chunks
300g green beans, trimmed
1/2 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.
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