- 1 pound new potatoes, halved
- 1/3 pound fine green beans
- 4 eggs
- 4 ripe vine tomatoes, quartered
- 1/2 cucumber, peeled, seeded and chopped
- 1 (6 ounce) can tuna steak in brine, drained
- 3 tablespoons capers, drained
- 1 ounce pitted black olives
- For the dressing:
- 6 tablespoons Filippo Berio Extra Virgin Olive Oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon castor sugar
- Cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain, rinse in cold water and set aside.
- Cook the beans in boiling water for 3 minutes or until just tender. Drain, rinse in cold water and set aside.
- Place the eggs in a small pan, cover with cold water and slowly bring to the boil. Simmer for 6 minutes, drain, rinse in cold water. Shell the eggs and cut into quarters.
- Place the potatoes, beans and eggs together in a large salad bowl with the remaining ingredients.
- To make the dressing, place all the ingredients in a small bowl and whisk together with a fork.
- To serve, drizzle the dressing over the salad and toss to mix.