This modern adaptation of the classical southern French salad replaces the more traditional canned Tuna with fresh … although the original Salade Niçoise didn’t contain any seafood, only vegetables. Kipfler or pink fir potatoes are ideal for this recipe.
500g waxy potatoes, peeled
250g baby green beans, topped and tailed
600g Tuna steaks
Salt flakes and freshly ground black pepper, to taste
½ cup extra virgin olive oil
1½ tablespoons red wine vinegar
¾ teaspoon Dijon mustard
1 punnet grape or cherry tomatoes, halved
24 Ligurian olives
1 green oak lettuce, or other green leaves, torn
3 hardboiled eggs, quartered
12 Anchovy fillets, halved lengthways (see notes)
Cut potatoes into bite-sized pieces and steam for 5 minutes, add beans and continue steaming for a further 4-5 minutes, until cooked through.
Meanwhile, season Tuna well with salt and pepper. Heat a non-stick frying pan over a medium heat, add a little of the oil and cook Tuna, covered, for 2-4 minutes, depending on thickness, then turn over and continue cooking, uncovered, until flesh flakes easily when tested with a fork, about 2-3 minutes.
Whisk vinegar, mustard, salt, pepper and remaining oil together, or shake in a screw-top jar.
Place potatoes, beans, tomatoes and olives into a bowl. Break Tuna into large chunks and add to the bowl. Add dressing and toss gently to combine.
Line a large platter or individual plates with torn lettuce leaves. Spoon salad onto the leaves and garnish with eggs and anchovies.
If available, use Ortiz brand Anchovy fillets as they have a much better flavour and are less salty.