Tuna Niçoise salad | The Gut Experts

Ingredients

• 12 baby salad potatoes
• 4 eggs, at room temperature
• 200g extra-fine French beans, trimmed
• 4 Little Gem lettuce hearts, quartered lengthways and separated into leaves
• 4 ripe plum tomatoes, roughly chopped
• 6 anchovy fillets, drained and cut lengthways into thin strips (optional)
• 250g Shine’s Irish-caught tuna in olive oil, drained
• 100g pitted black Kalamata olives
• 8 fresh basil leaves, torn
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon maple syrup
• Sea salt and freshly ground black pepper