Salad niçoise

• small new potato↗300g g
• fine green bean↗100g g

  trimmed

• eggs↗3

  as fresh as you can get them

• Baby Gem lettuces↗2

  outside leaves trimmed off

• extra-virgin olive oil↗5 tbsp tbsp
• cherry tomato↗200g g

  halved

• balsamic vinegar↗2 tbsp tbsp
• basil leaves↗small handful
• piece fresh tuna↗325g g

  loin

• lemon↗½

  juiced

• black olive↗50g g

  preferably niçoise, pitted

• marinated anchovies↗5

  fillets

• garlic clove↗1
• lemon↗½

  juiced

• olive oil↗4 tbsp tbsp
• balsamic vinegar↗1 tbsp

Step-by-step instructions

1. 1

   First, make the dressing. Tip the olives, anchovies and garlic into a large mortar and mash with a pestle until you have a very rough paste. Scrape into a bowl, if you like, stir in the lemon juice, olive oil and vinegar, then set aside.

2. 2

   Cook the potatoes in boiling water for 15 mins until tender, then drain and set aside. Cook the beans in boiling salted water for 4-5 mins until tender with a slight crunch. Drain, tip into iced water, then drain again and set aside. Boil a small pan of water and cook the eggs until cooked to your liking, about 6 mins for a soft yolk and 7½ mins for a harder yolk.

3. 3

   Halve the potatoes and heat 2 tbsp oil in a non-stick frying pan. Place the potatoes cut-side down in the pan and sizzle for about 4 mins until golden and crisp. Toss the potatoes in the pan to brown on all sides, then turn up the heat and add the tomatoes. Fry the tomatoes for about 1 min until just starting to blister, then season. Splash in 1 tbsp of the balsamic vinegar, then turn off the heat and scatter over the basil.

4. 4

   To cook the tuna, place a non-stick frying pan over a high heat, then turn the heat down to medium and add 1 tbsp oil. Season the tuna generously, then sear for 4 mins, leaving it undisturbed in the pan to brown. Turn over and continue to cook for 4 mins on the other side. This will give you very rare tuna. For rare, cook for 2 mins more on each side and for well done, add another 4 mins on each side. Set the tuna aside to rest for a few mins.

5. 5

   To serve, whisk the remaining oil and vinegar with the lemon juice in a small bowl and toss in the lettuce wedges. Place a spoonful of olive dressing into 2 serving bowls, arrange the potatoes and tomatoes over, then put a pile of beans on top. Slice the tuna in half at a slight angle and place each half on top of the beans. Wedge the lettuce around the outside, halve the eggs and position in between the lettuce. Dollop a small spoonful of olive dressing on each egg.