The Little Piggy

The perfect improvise picnic. Use leftover boiled summer potatoes and green beans and combine with the convenience tinned tuna and hardboiled eggs and you’re nearly good to go.

 For two people

 

 

Salad

1 can oil packed tuna, or water packed, marinated in olive oil

½ cup of split cherry, or regular tomatoes cut into wedges

2-3 early or new potatoes, boiled and cooled

12 green beans, trimmed and steamed, cooled

6-8 black olives

2 hard boiled eggs, cut in half

A couple of handfuls of seasonal greens

A pinch of smoked paprika

Sea salt and fresh cracked black pepper

Dressing:

4 Tbsp Olive Oil

1.5 Tbsp Champagne Vinegar (or substitute different mild vinegar)

1 tsp honey

1 tsp fresh tarragon, minced

Salt and Pepper, to taste

Method:

To make dressing, combine all ingredients and whisk until emulsified

Toss potatoes in 2 Tbsp of dressing and arrange on a serving platter

Toss beans in dressing and arrange on platter

Arrange tomatoes, olives, tuna and eggs attractively on the platter

Toss the greens in the remaining dressing and add to the platter

Season with the smoked paprika, salt and pepper to taste.

Serve immediately with fresh bread