This delightful salad originates from the beautiful city of Nice, France. The combination of fresh green beans and cherry tomatoes with premium Callipo tuna and Ortiz anchovies pair well with the flavoursome Forvm Cabernet Sauvignon vinegar dressing.

Serves 4

500g whole baby waxy potatoes
200g green beans, trimmed and blanched
300g tin Callipo tuna in oil, drained
½ punnet cherry tomatoes
½ 180g jar pitted Salvagno olives
1 47.5g tin Ortiz anchovies
3 eggs, hard boiled and quartered
Freshly ground black pepper to taste

For dressing:
¼ cup Extra virgin olive oil (EVO)
2 Tsp Forum Cabernet Sauvignon vinegar
1 Tsp dijon mustard
Salt and freshly ground black pepper
Pinch sugar

Boil potatoes in salted water until tender (approximately 18 – 20 minutes). Whisk together dressing ingredients or shake in a jar.

While still warm, halve potatoes and toss with dressing.

To assemble: Place potatoes on platter and arrange beans on top. Flake tuna over vegetables and add tomatoes and olives. Season with pepper. Decorate with anchovies and eggs and drizzle with any remaining dressing. Serve with Sabato egg mayonnaise if desired.



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