Nicoise Salad With Fresh Tuna

1. 1

   Rub tuna fillets with olive oil and sear very briefly in a hot pan on both sides until white on the outside, still pink on the inside.

2. 2

   Allow to cool and slice with a sharp knife.

3. 3

   At the same time hard-boil eggs at a very low simmer (about 15 minutes at sea-level, a little longer at higher altitudes.)

4. 4

   Plunge into cold water.

5. 5

   Peel and quarter.

6. 6

   Also at the same time boil potatoes (peeled or unpeeled, your choice) until soft and done.

7. 7

   Cool and halve.

8. 8

   Also simultaneously steam/shallow-boil asparagus (or beans) for 2 - 4 minutes and then plunge into cold water to retain colour.

9. 9

   Make dressing by mixing chopped anchovy fillets, olive oil, juice of half a lemon, some zest of lemon rind, herbs, minced garlic, white pepper and soya sauce.

10. 10

    Put halved potatoes, asparagus (or beans), halved small tomatoes, finely sliced shallots, sweet pepper and halved olives in a mixing bowl and pour dressing over.

11. 11

    Mix gently.

12. 12

    On a large flat platter arrange green leaves and top with dressed vegetables, egg quarters and seared tuna fillet slices.

* Per serving · 4 servings · Values may vary.