Turn your veggies up a notch with this simple, fresh and tasty salad. Perfect summer food for any time of the day or night.
Serves 4
¼ cup black olives, finely
chopped
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
vegetable oil, for deep-frying
400g baby potatoes, thinly
sliced
4 eggs
200g baby green beans,
blanched
750g mixed cherry tomatoes,
halved
¼ cup parsley leaves
800g fresh tuna fillet, thinly sliced
1 Make dressing: Place olives, olive oil, and lemon juice in a bowl; whisk to combine.
2 Heat vegetable oil in a large pot to 160°C. Cook potatoes in batches for 2-3 minutes, or until golden. Drain on paper towel and season with sea salt.
3 Cook eggs in boiling water for 6 minutes. Drain and run under cold water; peel when cool and slice in half.
4 Place beans, tomatoes, and parsley in a large bowl. Drizzle with dressing and toss to coat.
5 Arrange tuna slices on 4 serving plates and top with salad mix and soft-boiled eggs. Serve with chips on the side.
