Australian Women's Weekly
Ingredients
Anchovy dressing
Method
1.Boil, steam or microwave potatoes and beans, separately, until tender; drain. Cut potatoes into quarters.
2.Place eggs in a small saucepan of warm water; cover, bring to the boil. Boil, uncovered, for 3 minutes. Drain immediately and place in a bowl of cold water. Remove shells.
3.Meanwhile, heat a grill plate or barbecue. Brush tuna with oil; cook on grill plate until browned on both sides and done as desired (tuna is best served rare to medium in the centre). Cool for 5 minutes; flakes coarsely.
4.To make anchovy dressing, blend or process all ingredients until combined.
5.Combine potatoes, beans, tuna, halved eggs, tomatoes, olives and half of the anchovy dressing in a large bowl; toss gently.
6.Serve the salad drizzled with the remaining dressing.
Not suitable to freeze or microwave.
Note
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