No potato niçоise (salad)

   This is one of my favourite fall-back recipes, stacked with lots of interesting morsels and 
   a little Riviera sophistication. If entertaining on a Fast Day-and I don’t see any reason not 
   to, as long as you can forego the goblets of wine-this makes a gorgeous glamour plate for 
   a party.
   Simply multiply the quantities according to how many friends show up, and perhaps serve
   with  griddled tuna steak rather than the tinned variety.

              Serves two


  1200g tuna steak (or 160g tinned
  tuna in brine,   drained which
  reduces calorie count by 60)
  1 egg, hardboiled and plunged into
  cold water
  salad leaves-choose soft, pretty
  ones like radicchio or lamb’s lettuce
  200 g green beans, steamed or
  boiled and refreshed in cold water
  50 g cherry tomatoes, halved
  8 black olives
  squeeze of lemon juice
  ½ Tbs good olive oil
  salt and pepper
  2 anchovy fillets (optional)
  lemon wedges, to serve

  • If using fresh tuna, season and griddle in a hot pan until cooked to your liking.
  • Allow to rest. 
  • Assemble the leaves, cold green beans, quartered hardboiled egg, tomatoes and olives decoratively in a bowl.
  • Dress with lemon and olive oil.
  • Place tuna fillet or tinned tuna on top, season and garnish with anchovy fillet and lemon wedges.