Celebrity Chef Adrian Richardson joined Peter Fegan on 4BC Breakfast to talk all things salad and how to make a Tuna Niçoise Salad.

Serves 4 

INGREDIENTS

Tuna 

800 ml water 

200 ml Tarragon Vinegar

50 g salt 

20g sugar 

2 small red chillies 

2 rosemary sprigs 

4 x 150 g tuna steaks 

Salad

200 g green beans, trimmed and blanched 

200g kipfler potatoes, peeled, boiled and sliced into 1cm rounds 

2 red capsicums, seeded and finely sliced 

3 spring onions, sliced 

40 g black or green olives, pitted 

4 cup roughly chopped flat-leaf parsley 

4 cup basil leaves 

4 anchovy fillets, sliced lengthwise 

4 eggs, soft-boiled 

Dressing 

3 tablespoons extra-virgin olive oil 

Juice of 1 lemon 

2 tablespoons Tarragon Vinegar

2 tablespoons French grain mustard 

salt freshly ground black pepper

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