CANNELLINI NICOISE

SERVES 4

1 red onion, finely chopped

2 tbsp red wine vinegar

Sea salt and freshly ground

black pepper

600g baby potatoes

300g green beans, trimmed

4 eggs

¼ cup olive oil

1½ cups flat-leaf parsley leaves

1 × 400g can cannellini beans,

rinsed and drained

250g baby tomato

medley, halved

1 cup pitted Kalamata olives,

halved lengthways

425g canned tuna in olive oil, drained and broken into large chunks

1 Combine the onion and vinegar in a large bowl.

Season well. Set aside so the onion pickles a little while you make the salad.

2 Place the potatoes in a saucepan of cold water (make sure the saucepan is large enough to fit the potatoes as well as the beans later on). Bring to the boil. Cook for 12 minutes, adding the green beans for the last 2 minutes of cooking. Drain. Halve the potatoes.

3 Place the eggs in a saucepan and cover with cold water.

Bring to the boil, stirring constantly. Once the water boils, remove pan from the heat and set aside for 10 minutes. Peel the eggs under cold running water and quarter lengthways.

4 Add the olive oil, potato, green beans, parsley, cannellini beans, tomato and olives to the onion mixture. Toss gently to combine. Divide among serving plates, then top with tuna and egg. Season with more black pepper.