Italian Tuna Nicoise Salad with Baby Capers & Olives (with optional Soft Boiled Egg)

Cook Potatoes & Beans:

Cut the potatoes into bite-sized pieces, place in a pot and cover with water. Put on stove and bring to the boil. Meanwhile, cut off the ends of the green beans. Boil potatoes for 5 minutes, and then carefully add the green beans. Cook until the beans are bright green and potatoes are tender.

Cook Eggs (Optional):

Using a slotted spoon or strainer, transfer the cooked beans and potatoes to a separate bowl, leaving the pot of water boiling. Add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain and place eggs in iced water.

Prepare Remaining Ingredients:

Meanwhile; trim and finely dice chives. Cut cherry tomatoes in half. Zest lemon and cut into wedges. When eggs are cool enough to handle, carefully peel.

Make Dressing:

In a small jar with a lid, combine lemon zest and juice (to taste) with 1 TBS of chives and 2 TBS olive oil. Season with salt and pepper and shake well.

Dress Potatoes & Beans:

Add baby spinach and tomatoes to the bowl of potatoes and beans and toss well with half of the dressing, until coated. Drain jar of tuna and flake.

You Plate It:

Carefully cut peeled eggs into halves (or quarters, up to you). Divide the salad between plates and top with flaked tuna, olives, capers and eggs. Garnish with any remaining chives and dressing. Enjoy!