Tuna Nicoise Salad

For Each Serve:
5 halves of cooked baby new potatoes
1 dozen blanched French beans (freshen in iced water once cooked to retain crispness)
1 soft boiled egg (6 minutes from fridge into boiling water)
2 halves oven semi dried tomatoes
1 Tbsp lemon garlic aioli
1 dash vinaigrette
6 pitted kalamata olives
8 crispy capers
2 whole anchovy fillets
120gm Albacore tuna (well seasoned and seared medium rare on hot grill)

Method:
Prepare salad base by coating green beans with the vinaigrette and placing over the warmed new potatoes and roasted tomatoes. Arrange the capers, olives and anchovies and halved egg on top and a tablespoon of the aioli. Top with sliced rare tuna and a slice of lemon.

Recipe: Marcus Keen of Bar Delicious, Nelson

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Albacore Tuna