Israeli Niçoise Salad with Tuna and Egg

👨‍🍳 Method

For the Salad Dressing

1. 1
   In a small bowl, whisk the oil, lemon juice, garlic, salt and black pepper until smooth.

   Bowl

For the Boiled Egg

1. 2
   Bring a pot of water to a boil, deep enough to cover the eggs by about 2 cm.

   StovePot
2. 3
   Gently lower the eggs into it with a spoon.
3. 4
   Turn down the heat slightly and simmer 10 minutes.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 5
   Transfer immediately to a bowl of ice water for 5–10 minutes, and peel from the wide end.

   Ice bath

   💡Cold water right after cooking stops the cooking and separates the membrane from the white: peeling is easy, and the yolk doesn't turn gray.

To assemble

1. 6
   Put the green beans, peas, olives and tomatoes in a large bowl.

   Bowl
2. 7
   Take the tuna out of the cans and drain the oil well.

   Colander
3. 8
   Flake the tuna over the vegetables.
4. 9
   Cut the eggs into quarters and arrange them around the edge.

   KnifeCutting board
5. 10
   Drizzle the dressing on top.
6. 11
   Garnish the salad: sprinkle the basil on top and serve.