Nicoise salad with capers
200 g, preferably Coliban (1 large)
80 g, trimmed, halved lengthways
8 individual, halved
fresh flat-leaf parsley
tuna, canned in springwater, drained
155 g, (185g can)
black olives, drained
40 g, (1/4 cup)
baby capers, rinsed, drained
2 medium, quartered
- Place potato in a medium saucepan. Cover with cold water. Bring to the boil. Simmer for 10–15 minutes or until potato is just tender.
- Add beans and cook for a further 1–2 minutes or until tender. Drain. Refresh under cold water. Peel and coarsely chop potato.
- Place potato, beans, tomato, parsley, tuna, olives, capers, oil and vinegar in a large bowl. Season to taste with salt and freshly ground black pepper. Toss to combine. Serve topped with egg.