500g waxy potatoes, boiled, peeled and sliced eg kipfler, bintje
200g (1 punnet) cherry tomatoes
½ cup black olives
3 hardboiled eggs, sliced
8 anchovies, drained and rinsed
350g green beans, blanched and sliced
Dressing
1/2 cup (125mls) extra virgin olive oil
40mls (2 tablespoons) wine vinegar
salt and pepper
1 teaspoon Dijon mustard
2 tablespoons chopped fresh herbs
Instructions
Place frying pan over high heat. Add olive oil and sear tuna on all sides until brown and fragrant but pink inside. Rliove from pan and cool. Break into chunks with your fingers or slice.
Layer potatoes, cherry tomatoes, olives, eggs, anchovies, beans and tuna in a serving dish. Drizzle with dressing and serve.
For Dressing, combine all ingredients in a jar and shake vigorously.
Notes
Recipe from Balance. Matching Food and Wine. What Works and Why by Lyndey Milan and Colin Corney.
