A yummy main meal salad, just right for lunch or even dinner on a warm day. Filling, but also refreshing. Serve with fresh bread rolls as an accompaniment. Keeps well in refrigerator for a couple of days.
Instructions Trim and portion the tuna. Prepare and cook the new potatoes and beans. Pit the olives. Blanch and de-seed the tomatoes, and cut into petals. For the dressing: Boil the shallots with the vinegar slowly until cooked adding a little water to avoid too much evaporation. When the shallots
Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes. Meanwhile, place potatoes