Prep: 20 mins / Cook: 15mins / Serves: 4

INGREDIENTS:
• 12 (650g) small chat potatoes, halved
• 400g baby green beans, trimmed
• 425g can Sirena tuna in oil, drained, flaked
• 250g grape tomatoes, halved
• 3/4 cup black olives
• 2 baby cos lettuce hearts, leaves separated, washed
• 4 hard-boiled eggs, peeled, quartered
• 3 anchovy fillets in oil, drained, halved lengthways (optional)

DRESSING:
• 1/3 cup Olive Oil
• 1/3 cup Italian Red Wine Vinegar
• 1 tbsp dijon mustard

METHOD:
STEP 1: Make dressing: Whisk oil, vinegar and mustard in a jug. Season with salt and pepper.
STEP 2: Cook potatoes in a large saucepan of boiling water for 10 minutes or until just tender. Transfer to a large bowl. Add beansto pan. Cook for 2 to 3 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain. Add beans to potato.
STEP 3: Add tuna, tomato, olives, lettuce, egg and anchovies (if using) to potato mixture. Add red wine dressing. Toss gently to combine. Season with salt and pepper. Serve.

NOTES:
Substitute canned tuna for (150 each) fresh tuna steaks. Cook tuna for 2 to 3 minutes each side or until cooked through. Flake into 3cm pieces.

Recipe by Taste. Photo by Mark O’meara.