12 baby potatoes
16 baby tomatoes (halved)
1 cup Kalamata olives (pitted)
320g green beans (topped)
400g tuna steaks or tinned tuna
60ml extra virgin olive oil
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp honey
¼ cup fresh parsley (chopped)
Cook the potatoes in boiling water until just tender. Transfer to a chopping board and halve. Add the beans to the boiling water and cook for three minutes. Refresh under cold running water and drain.
Place the eggs in a saucepan of cold water and bring to the boil. Reduce heat to medium and gently boil for five minutes. Drain, let cool then peel and halve.
Heat a frying pan over medium heat. Fry the tuna for three minutes each and then transfer to a plate. Set aside for five minutes to rest and slice. If using tinned tuna, drain off the water and set aside.
Whisk the oil, vinegar, mustard, honey, parsley, and chili together until combined.
Toss the potato, beans, egg, tuna, tomatoes, and olives together in a large salad bowl. Pour over the dressing. Season with salt and pepper and serve.
Cooking time: 21 minutes
Pairs well with Survivor Sauvignon Blanc.