serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 160 g small Kipfler potatoes, unpeeled and scrubbed
- 2 eggs
- 150 g green beans
- 1 red onion, halved and thinly sliced
- 3 tbsp olive tapenade
- ½ lemon, juiced
- 12 cherry tomatoes
- 200 g good quality tin tuna in oil (such as Ortiz), drained
- Sea salt and freshly ground black pepper, to taste
- extra virgin olive oil, for drizzling
Instructions
- Place the potatoes in a of lightly salted cold water and bring to the boil over high heat. Reduce the heat to low and simmer until just tender. Drain and stand until cool.
- Meanwhile, place the eggs in a small saucepan of boiling water and cook for 6 minutes. Remove and refresh in iced water. When cool, peel and set aside.
- Drop the beans into a saucepan of lightly salted boiling water and cook for 2 -3 minutes or until just tender. Drain and refresh in iced water. Once cooled, top and tail them.
- In a bowl, mix the beans, onion and tapenade until well combined, then drizzle with the lemon juice.
- To assemble, place the beans on the base of a serving plate. Cut the eggs and potatoes in half and lay them on top of the bean salad along with the cherry tomatoes. Top with the tuna, season to taste and drizzle with a little olive oil.
Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.
Join Guillaume Brahimi for Plat du Tour, each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
