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Ingredients

• 500 g potatoes, anya or pink fir-apple potatoes, halved
• 200 g fine green beans
• 12 quail's eggs
• 1 romaine lettuce, shredded (heart only)
• 400 g tinned tuna, in spring water, drained

• 1 tbsp capers, roughly chopped
• 1 red chillies, seeded and finely chopped
• 1 small clove garlic, crushed
• 1 tsp olive oil
• 1 limes, grated rind and juice
• 1 pinches fine sea salt and freshly ground black pepper

Description

Silvana Franco Uses Quail's Eggs And A Mild Red Chilli Dressing To Update A Classic Tuna Niçoise Salad

UK TV