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Ingredients

• 100 ml white wine vinegar
• 50 ml water
• 1 cloves garlic, peeled, crushed
• 1 sprigs fresh tarragon
• 1 tbsp smooth, Dijon mustard
• 350 ml extra virgin olive oil

• 100 g black, pitted olive
• 2 tsp capers, drained
• 1 cloves garlic, peeled, crushed
• 100 ml olive oil

• 8 cherry tomotoes, vines attached
• 300 ml oilive oil, plus extra for drizzling
• 1 cloves garlic, peeled, crushed
• 1 sprig of rosemary
• 100 g green beans, topped but leaving the tail
• 4 new potatoes, cooked, halved
• 4 quail's eggs, hard-boiled, peeled, halved
• 8 anchovy fillets
• handfuls mixed salad leaves

• 200 g fresh tuna
• 50 g cracked black pepper

Description

Jun Tanaka Prepares A Delicious Black Olive Dressing To Echo The Olives In This Twist To A Classic Tuna Niçoise Salad

UK TV