Nizza Toast

Ingredients

• 250 g small waxy potatoes
• 150 g green beans
• Salt
• Pepper (freshly ground)
• 150 ml broth
• 8 Cherry tomatoes
• lettuce leaves
• 2 cans tuna (canned, 150 g net weight each)
• 1 Garlic clove
• 50 g black olives (pitted and halved)','1 tsp capers','4 anchovy fillets','3 tbsp white wine vinegar','salt','pepper (freshly ground)','3 tbsp olive oil','1 tbsp finely chopped basil','basil for garnish','8 slices of toast bread

Instructions

1. 1.

   Wash potatoes and cook with skins on for about 25 minutes.

2. 2.

   Wash beans, trim ends and cut in half if needed; boil in heavily salted water for about 10 minutes, drain and shock immediately in ice water.

3. 3.

   Heat the broth.

4. 4.

   Drain potatoes, peel, slice into ~0.5 cm thick rounds and pour hot broth over them while still warm; let steep for about an hour.

5. 5.

   Wash tomatoes and quarter them. Wash lettuce leaves and pat dry; tear slightly.

6. 6.

   Drain tuna.

7. 7.

   Peel garlic and press onto potato slices. Add beans, torn tuna, tomatoes with olives, capers and anchovy fillets; mix well.

8. 8.

   Stir vinegar, salt, pepper and oil together, taste and fold in basil. Mix the salad with the dressing.

9. 9.

   For serving toast bread slices and top them with the Nizza salad.