Grilled tuna with salade niçoise

Method

1. Put the olive oil, vinegar, and a little salt and pepper into a bowl and mix together.

2. Add the potatoes, beans, shallots, capers, olives and basil and mix well.

3. Season the tuna pieces with salt and pepper and smear with a little olive oil.

4. Heat a griddle pan until very hot and cook the fish for about 1 minute on each side.

5. To serve: place the salad leaves in the centre of 4 small plates.

6. Place some of the potato and bean mixture on the salad.

7. Place the tuna on top. Place an egg half over each piece of tuna, then top with 2 anchovy fillet halves and the tomatoes.

8. Drizzle a little olive oil over the dish just before serving.

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Ingredients

4 tbsp best extra-virgin olive oil
1 tbsp Balsamic vinegar
100g boiled new potatoes, skinned and cut into small dice
handful cooked French beans, trimmed and cut in half
2 Shallots, finely diced
1 tbsp capers
1 tbsp black olives, pitted and sliced
1 tbsp finely chopped basil
1 large tuna steaks, divided into 4 equal portions
2 handfuls salad leaves
2 soft-boiled Eggs, halved
4 anchovy fillets, cut in half lengthways
2 small plum tomatoes
best extra-virgin olive oil, to serve

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