Dear Just Be: I am having a dinner party with some girl friends this weekend and need a light supper salad recipe.

Tuna Nicoise Salad is a classic recipe, and one your girlfriends are sure to be awed by. In addition to it sounding and appearing a little fancy it only has 109 calories. (Serves 4)

Ingredients:
4 eggs
1 lb new potatoes
4 oz small green beans, trimmed and halved
2 tuna steaks (6oz each)
6tbsp olive oil, plus extra for brushing
1 garlic clove, crushed
1 ½ tsp Dijon mustard
2 tsp lemon juice
2 tbsp chopped fresh basil
2 Boston or Bibb lettuces
7 oz of cherry tomatoes, halved
6 oz cucumber, peeled, cut in half, and sliced
2 oz pitted black olives
2 oz canned anchovies in olive oil, drained
Salt and pepper

Bring a small pan of water to a boil. Add the eggs and then cook for 7-9 minutes from when the water returns to boil-7 minutes for a soft center and 9 minutes for a firm center. Drain and refresh under cold running water and set aside.

Cook the potatoes in lightly salted boiling water for 10-12 minutes, until tender, Add the beans 3 minutes before the end of the cooking time. Drain both vegetables well and refresh under cold water. Drain well again.

Wash and dry the tuna steaks. Brush with a little olive oil and season to taste. Cook on a preheated ridged griddle for 2-3 minutes each side, until just tender but still slightly pink in the center. Set aside to rest.

To assemble the salad, break apart the lettuces and tear into large pieces. Divide among individual serving plates. Next, add the potatoes and beans, tomatoes, cucumber, and olives. Toss lightly together. Shell the eggs and cut into fourths lengthwise. Arrange on top of salad. Scatter the anchovies over the top.

Flake the tuna steaks and arrange on the salad. Pour over the dressing and serve.

Recipe courtesy of Practical Summer Food by P3 pg.11