Niçoise salad with tuna, egg and potatoes

Ingredients

• 300 gFish, tuna, light, canned in water, without salt, drained solids
• 700 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 200 gEgg, whole, raw, fresh
• 400 gTomatoes, red, ripe, raw, year round average
• 250 gGreen beans, raw
• 80 gOlives, green
• 30 gCapers, canned
• 20 gOil, olive, salad or cooking
• 40 gLemon juice, raw
• 3 gSalt, table

Method

1. Boil washed, skin-on potatoes for 18–20 minutes until tender. Boil eggs for nine minutes, cool and peel them. Cook trimmed green beans for four to five minutes until tender, drain and cool.
2. Drain the tuna. Thickly slice the potatoes with their skins on, cut tomatoes into wedges and quarter the eggs. Arrange potatoes, beans, tuna, tomatoes, olives, capers and eggs on a platter.
3. Whisk lemon juice with 20 g oil and salt, then drizzle evenly over the salad.