About this recipe:A variation on the classic, great for dinner parties looks really impresive on the plate and simple to do! I based this recipe on Jun Tanaka's recipe from the book Simple to Sensational. I made it for a friend who's favorite dish happened to be Nicoise salad, and she said it was the best she had ever had!
Add white wine vinegar, water, 1/2 clove garlic and stem of fresh tarragon into pan and gently heat, once begins to boil remove from heat and stand for 20 mins.
Strain into a bowl dicard tarragon and garlic then whisk in the mustard until well combined. Add in the olive oil, and whisk add salt and freshly ground black pepper
Black Olive Dressing:
place olives garlic and capers and a dash of olive oil in a dish and blitz until smooth. Pour into a squeeze bottle and set aside.
place the tomatoes into a frying pan and cover with oil. Add the garlic and rosemary, season with salt and freshly ground black pepper and slowly bring to a gentle simmer. Cook for 15 minutes, or until the tomatoes are very tender, then leave to cool in the oil.
Boil the new potatoes for 10 mins (optional: add some saffron to turn potatoes yellow) Allow to cool and slice.
Bring a pan of salted water to the boil and cook the green beans and eggs for 6-7 minutes,so eggs are hard boiled and beans are tender. Drain and refresh in cold water, then drain again. Add the green beans to the potatoes and toss with two tablespoons of the vinaigrette Slice the Egg into quarters.
Peppered tuna: season the tuna with salt, roll in the cracked black pepper (I used Knorr mixed peppercorn puree instead) and drizzle with olive oil. Place on a hot griddle for 1 minute, then flip over and cook for another 1 minute, or until golden-brown all over but pink in the middle. Leave to rest for a few minutes, then diagonally slice into strips.
Draw a circle aroun the plate with the black olive dressing
Add about 10 green beans in a line on centre of plate
Add 5 pieces of potato around edge of plate
add tuna inbetween potato
add the egg and 4 cherry tomatoes in the same way add a small amount of mixed leaves in centre of plate and drizzle with vinegerette.