Tuna and Warm Potato Salad

Name: Tuna and Warm Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 6
Cuisine: French
Ingredients: olive oil for coating; 4 anchovies, cut lengthways into thin strips (see note); 250 g cherry tomatoes; 2 tbsp grainy mustard (such as Meaux); 2 shallots, finely diced; 7 tbsp extra-virgin olive oil; freshly ground black pepper; 1 large bunch of basil; 3 tbsp white wine vinegar; 200 g tuna in olive oil, drained; 500 g small new potatoes; sea salt; 200 g fine green beans, topped and tailed

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

This is a fabulous salad for winter or summer, full of different textures and rich flavours. Excellent as a main course – try serving it in a large dish in the centre of the table, with plenty of crusty bread.

Ingredients

500 g small new potatoes
olive oil for coating
250 g cherry tomatoes

Europe
France
Fish course
Pescatarian
Winter
Summer
Mediterranean
Gluten-free

Method

Gently cook the potatoes in their skins in a pan of simmering water for 20 minutes.

Heat the oven to 200°C/gas 6. Lightly brush a baking tray with olive oil. Toss the cherry tomatoes in the oil to coat them and roast in the hot oven for 10 minutes