500 g small new potatoes
olive oil for coating
250 g cherry tomatoes
200 g fine green beans, topped and tailed
200 g tuna in olive oil, drained
4 anchovies, cut lengthways into thin strips
1 large bunch of basil
olive oil for coating
250 g cherry tomatoes
200 g fine green beans, topped and tailed
200 g tuna in olive oil, drained
4 anchovies, cut lengthways into thin strips
1 large bunch of basil
For the dressing
2 shallots, finely diced
3 tbsp white wine vinegar
2 tbsp grainy mustard (such as Meaux)
sea salt
freshly ground black pepper
7 tbsp extra-virgin olive oil
3 tbsp white wine vinegar
2 tbsp grainy mustard (such as Meaux)
sea salt
freshly ground black pepper
7 tbsp extra-virgin olive oil
method
1. Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.
2. Heat the oven to 200°Cgas 6. Lightly brush a baking tray with olive oil. Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
3. Put the dressing ingredients, except the oil, into ajar with a tight-fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
4. Drain the potatoes, cut them in half and place in a salad bowl. Pour the dressing over and toss to coat the warm potatoes.
5. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes. Flake and add the tuna along with the anchovy strips and the tomatoes straight from the oven, and gently mix.
6. Tear up the basil, scatter it over the salad and serve at once.
2. Heat the oven to 200°Cgas 6. Lightly brush a baking tray with olive oil. Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes.
3. Put the dressing ingredients, except the oil, into ajar with a tight-fitting lid and shake until well blended. Then add the olive oil and shake vigorously again.
4. Drain the potatoes, cut them in half and place in a salad bowl. Pour the dressing over and toss to coat the warm potatoes.
5. Plunge the green beans into boiling water and cook for 2 minutes. Drain well and add, warm, to the potatoes. Flake and add the tuna along with the anchovy strips and the tomatoes straight from the oven, and gently mix.
6. Tear up the basil, scatter it over the salad and serve at once.
serving amount
serves 6
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