Salade Niçoise - WellBeing Magazine

Ingredients

• 3 cloves garlic, smashed
• 285g assorted tomatoes, halved or quartered through the stem end
• 2 tbsp salt-packed capers, rinsed & drained
• ½ cup Niçoise olives, for garnish
• ½ cup extra-virgin olive oil
• Large handful fresh basil leaves, for garnish
• Juice ½ lemon
• 12 high-quality oil-packed anchovy fi llets
• Fleur de sel (salt) & freshly ground black pepper
• 565g small red potatoes, rinsed
• 225g tiny green beans, ends trimmed
• 4 × 225g sushi-grade ahi or albacore tuna steaks, each approx. 2.5cm thick
• Fleur de sel & freshly ground black pepper
• 6 large soft-cooked eggs, halved lengthwise