Nicoise Salad with Tuna and Branded Dressing

Steps

• 1. Well, the ingredients are pretty simple. Complexity can appear with tuna. Here you can easily use canned one and fresh and frozen. Which is more accessible / tastier for you – take it. It is a matter of taste, as it is said.
  
• 2. First, take the long ingredients: boil the egg in a steep and potatoes. I do this in one saucepan, just take the egg out a little earlier (I cook 5 minutes after the cold water comes to a boil).
  
• 3. At the same time prepare tuna. If you have canned one – just take out of the jar without oil and divide a little bit into pieces. If you have a fillet, cook a steak. On a conventional or grill frying pan, fry the tuna so that the center remains damp, pink. Actually, it is convenient to look from the side. Make a pink center as quarter of the entire thickness of the fillets.
  
• 4. Usually, tuna and potatoes are ready to cook. Cut potatoes into cubes of 1 cm, eggs into thin slices (about 6-8 pieces).
  
• 5. Cut cherry and tuna.
  
• 6. Now the most interesting. My favorite dressing. And the secret of Jamie Oliver. To make a good dressing –mix the ingredients in the jar with the lid. Only this way it is possible to mix the oil and other ingredients until uniform. So, put a mustard (1 tablespoon), olive oil (2 tablespoons), salt, pepper, and lemon juice (1 tablespoon) in a jar. Here you can add even balsamic or honey – already to your taste.
  
• 7. And now close the lid and shake for 2-3 minutes. Here it is, Oliver's secret, which will help to achieve the exclusive texture of the refueling.
  
• 8. Now it remains to add all the ingredients to the cup, add the dressing, mix well and put it in a plate.
  
• 9. It turns out a very fresh and rather hearty salad (thanks to the tuna). Bon Appetit.