Salade niçoise

Ingredients

For 2 portions

• 🐟 150g tuna, canned in water (drained)
• 🍳 2 medium egg
• 🍅 150g tomato
• 🥬 80g rocket
• 🏺 2 Tbsp olive oil
• 🍶 1 Tbsp red wine vinegar
• 🥣 1 Tsp mustard

Method

1. Lower the eggs into boiling water and cook for exactly 8 minutes for a firm yolk. Cool under cold water, peel and quarter.
2. Halve the tomatoes (or use cherry tomatoes whole/halved).
3. Whisk the olive oil, red wine vinegar and mustard with a pinch of salt to make a sharp vinaigrette.
4. Arrange the rocket on plates. Scatter the tuna flakes, egg quarters and tomatoes over the leaves.
5. Drizzle the vinaigrette over everything just before serving.