Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Vinaigrette
- 60 ml red wine vinegar
- 1 shallot, finely minced
- 5 g Dijon mustard
- 100 ml extra virgin olive oil
- sea salt
- cracked black pepper
Salad
- 400 g waxy potatoes (such as Desiree)
- 4 large eggs
- 400 g tuna steaks (or 2 × 185g tins quality tuna, drained)
- 1 tbsp olive oil (for cooking tuna)
- sea salt
- cracked black pepper
- 150 g fresh green beans
- 200 g mixed rocket and leafy greens
- 1 red capsicum, sliced into strips
- 200 g cherry tomatoes, halved
- 100 g kalamata olives, pitted
- 1 small red onion, thinly sliced
- 2 tbsp small capers, drained
- Lemon wedges, to serve
Method
Prepare and cook
Cut waxy potatoes into 2 cm cubes. Bring a large pot of salted water to the boil and cook potatoes for 8–10 minutes until just tender. Drain and set aside.
Bring a separate pot of salted water to the boil. Gently lower eggs into water and cook for 6 minutes for jammy centres. Transfer to ice water and set aside.
While potatoes and eggs cook, make the vinaigrette: whisk together vinegar, shallot, and mustard in a small bowl. Slowly drizzle in olive oil while whisking until emulsified. Season to taste with salt and pepper. Set aside.
Tuna and beans
If using fresh tuna: Pat steaks dry with paper towel. Heat 1 tbsp olive oil in a heavy-based frying pan over high heat until just smoking. Season tuna generously with salt and pepper. Sear for 1–2 minutes per side for rare centre, or 2–3 minutes per side for medium-rare. Transfer to a plate and rest for 2 minutes, then cut into bite-sized chunks.
If using tinned tuna: drain well and flake into chunks, discarding any bones.
Trim green beans and boil in salted water for 3–4 minutes until tender-crisp. Drain and refresh in cold water.
Assemble
Pour half the warm vinaigrette over the warm potatoes while they're still warm—this helps them absorb the dressing.
Arrange rocket and greens on a large serving platter or individual plates. Scatter over dressed potatoes, green beans, capsicum, tomatoes, olives, red onion, and capers.
Top with tuna chunks. Peel and halve the eggs, arranging them over the salad.
Drizzle remaining vinaigrette over the salad. Season with extra salt and pepper. Serve immediately with lemon wedges on the side.
