Tuna salad niçoise

This salad originated in the south of France, borrowing its name from the city of Nice.

It showcases some of the region’s most delicious ingredients: tomatoes, olives and anchovies. A purist’s recipe wouldn’t use cooked vegetables such as green beans and potatoes, but it’s good to showcase some British produce—and it’s a popular way to bulk it out.

Often the anchovies are left whole, but by blending them into a thick dressing, all the salad ingredients get coated in a deliciously salty, piquant sauce. Ideal for lunch on-the-go, but also as a lovely, light supper—
the perfect accompaniment to long summer evenings. 

1. Bring a pan of water to a rolling boil and cook the potatoes for 15 minutes. 

2. Add the eggs to the pan after 8 minutes of cooking—making sure that the shells have been thoroughly washed first. Add the green beans 2 minutes before taking the pan off, so they cook until just-tender. 

3. Drain, peel the eggs, cut into quarters lengthways and put to one side. 

4. Tip the potatoes and green beans into a salad bowl, along with the tomatoes, black olives, little gem and flaked tuna.     

5. Meanwhile, pour the lemon juice and olive oil, along with the anchovy fillets, Dijon mustard and basil leaves, into a blender. Blitz into a tangy green sauce.  

6. Put two tablespoons of the green dressing over the salad and use your hands to toss gently until everything is coated. Taste, and add more if required. Divide the salad between two plates or shallow bowls, and put the eggs on top.  

Why not use fresh tuna steaks instead? Rub them with a little oil, sear in a hot pan for 1.5–2 minutes on either side until almost cooked through, slice thinly and arrange on top of the salad.