Tuna Niçoise With Crispy Caper Potatoes

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Chop the potatoes (skins on) into bite-sized pieces

Add the chopped potatoes to a pot of boiling water with a large pinch of salt and cook over a high heat for 10-15 min or until fork-tender

Once cooked, drain and return them to the pot

Meanwhile, reboil a kettle

Wash and chop the red gem lettuce in half widthways and discard the stem

Cut the cherry tomatoes in half

Chop the black olives roughly

Add the drained potatoes to a baking tray and crush them gently with a fork

Sprinkle the capers over the crushed potatoes

Drizzle everything with olive oil, season with a pinch of salt and give everything a gentle mix up

Put the tray in the oven for 15-20 min, or until golden and crisp

While the potatoes are cooking, add the eggs to a pot of boiling water with a pinch of salt over a high heat (salt prevents the eggs from cracking!)

Boil for an initial 4 min

After 4 min add the green beans and boil for a further 3-4 min or until the beans are tender

Once done, drain and run everything under cold water

Meanwhile, combine the Dijon mustard and white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper in a large bowl – this is your Dijon vinaigrette

Add the chopped red gem lettuce, halved cherry tomatoes, black olives and cooked green beans to the Dijon vinaigrette and give everything a gentle mix up – this is your dressed salad

Peel the cooled eggs and cut them into quarters

Drain the canned tuna