Salad Nicoise

I boiled some new potatoes in some salted water for about 20 mins having first cut the larger ones in half to help them cook evenly.  For the first 5 mins or so I put in two free range eggs to hard boil and after I had taken them out I put in some green beans, cut into approximately one inch lengths, for the last 10 minutes.

While the potatoes were cooking, I drained a can of tuna in olive oil - I used Ventresca tuna this time - into a large bowl and removed some of the excess oil, then added lemon juice in proportion to make a salad dressing.  I use approximately 1.5 - 2 parts oil to 1 part acid (in this case lemon juice) when I make a salad dressing, but I always taste it after whisking them together to judge the proportions.  I adjusted it slightly, then seasoned it with sea salt and pepper and then whisked it again.

I cooled the eggs under a cold tap when I took them out and left them to rest before removing the shells.

I drained the potatoes and green beans and left them to cool slightly and for the excess water to evaporate, then tossed them in the dressing.  I added the tuna from the tin and some pitted black olives and tossed the salad again before plating it up.  I then cut the eggs into four, lengthways, and then arranged them around the plates of salad.