Tuna niçoise

A French bistro classic that's ideal for a mid-week supper.Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.

Ingreadient

• 3 British Blacktail Medium Free Range Eggs
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp essential Dijon Mustard
• 1 clove/s garlic, crushed
• 25g pack fresh basil, leaves picked, stalks finely chopped
• 300g mixed tomatoes, halved or quartered
• 2 essential little gem lettuces
• 150g podded essential Waitrose Broad Beans
• 150g kalamata or other black olives, pitted
• 6 anchovy fillets in oil, drained
• 200g can essential Waitrose Tuna Steak in Olive Oil

Step by step

1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.
2. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.
3. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.