225 g mixed baby potatoes
¼ cup pitted niçoise olives
275 g BC albacore tuna
½ cup blanched green beans
½ cup blanched snap peas
450 g mixed salad greens
4 medium boiled eggs, peeled and halved
8 anchovy fillets sliced thinly
1 cup (240 mL) lemon vinaigrette
¼ cup chopped fresh parsley
2 Tbs (30 mL) canola oil
1 tsp (5 mL) olive oil
Salt and pepper
- Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender, about 15 minutes. Drain, cool and halve potatoes.
- Heat canola oil in a wide frying pan. Season tuna with salt and pepper on all sides, and gently sear on each side for about 1 minute. Set aside to rest, and then slice into thin pieces.
- In a large bowl, combine potatoes, olives, green beans, snap peas, tuna and olive oil. Refrigerate for 30 minutes.
- Toss greens with vinaigrette, and top with chilled potato mixture. Garnish with eggs, anchovies and chopped parsley.