Ally

by Silvana Franco

Silvana Franco uses quail's eggs and a mild red chilli dressing to update a classic tuna niçoise salad

* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 10 minutes
* Cooking Time: 18 minutes

Ingredients

* 500 Potatoes, anya or pink fir-apple potatoes, halved
* 200 fine green beans
* 12 quail's eggs
* 1 romaine lettuce, shredded (heart only)
* 400 canned tuna, in spring water, drained

For the dressing:

* 1 tbsp capers, roughly chopped
* 1 mild red chilli, seeded and finely chopped
* 1 small garlic clove, crushed
* 1 tsp Olive oil
* 1 lime, grated rind and juice
* 1 pinch fine sea salt and freshly ground black pepper

Method

1. Cook the potatoes in a large pan of boiling salted water for 15 minutes, adding the beans to the pan for the last 2-3 minutes of cooking time.

2. Meanwhile, cook the eggs in a pan of boiling water for 4 minutes. Drain well and cool under running water until completely cold.

3. To make the dressing, stir together the capers, chilli, garlic, olive oil and lime rind and juice, adding salt and pepper to taste.

4. Drain the potatoes and beans then cool under running water until completely cold. Shell and halve the eggs.

5. Loosely toss together the lettuce, tuna, potatoes, beans, eggs and dressing. Serve the salad as soon as it is tossed.