I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand.
First prepare some potatoes and place them in a saucepan of cold water. Bring to boil and simmer until the potatoes are just cooked. Remove them and allow them to cool. If you want to save on saucepans, you can carefully add some eggs to the same saucepan once the water has boiled. Cook them for 10 minutes, remove and shock them in an ice bath and set aside. Trim some green beans and steam them until just tender. Run them under some cold water to stop them cooking further. Slice some tomato into wedges and chop any soft fresh herbs you might have. Now you’re ready to assemble. Start with a bed of lettuce, roquette or any salad leaves you prefer. Place pieces of potato, green beans, sliced tomato and hard-boiled eggs around the plate and scatter with the fresh herbs. Drizzle with a vinaigrette dressing. Drain a tin of good quality tuna and place some in the middle of each salad, topped with a spoonful of good mayonnaise and some capers. A few anchovy fillets and some black olives are a good traditional addition if you have them.
michelle picker cooks 