Fresh Tuna Salad Nicoise
340g/12oz new potatoes
125g/4oz green beans, halved
4 x 175g/6oz tuna steaks
175g/6oz mixed salad leaves
225g/8oz cherry tomatoes, halved
3 hard-boiled eggs, quartered
50g/2oz anchovy fillets in oil, drained
12 black olives
For the vinaigrette:
½ tsp Dijon mustard
1 tbsp white wine vinegar
salt and ground black pepper
125ml/4fl oz/½ cup olive oil
1 tbsp chopped fresh chives
1 To make the vinaigrette, whisk together the mustard, vinegar, salt and pepper. Whisk in the oil, then stir in the chives. Set aside.
2 Cut the potatoes in half or quarters, depending on size. Cook in a pan of boiling salted water for 10 minutes or until tender. Drain and place in a large bowl. Add 1 tbsp of the vinaigrette, mix gently and leave to cool.
3 Cook the green beans in a pan of boiling salted water for 3–4 minutes until just tender. Drain, rinse under cold water and drain again. Add to the potatoes and mix together.
4 Brush the tuna steaks on both sides with vinaigrette. Cook under a hot grill (broiler) (or in a griddle pan) for 5–6 minutes, turning once, until just cooked through.
5 Meanwhile, place the salad leaves in a bowl and toss with half the remaining vinaigrette. Divide them among four serving plates. Arrange the potatoes, beans, tomatoes, eggs, anchovies and olives on top. Top with the tuna steaks and drizzle over the remaining vinaigrette.