N is for Nioise

Serves 4 Dressing:

1 garlic clove, crushed 30ml (2 tbsp) freshly squeezed lemon juice 50ml olive oil 2.5ml ( tsp) Dijon mustard 15ml (1 tbsp) finely chopped parsley Sea salt and freshly ground black pepper, to taste

Salad:

4 ripe tomatoes, sliced or quartered a small cucumber, seeded, sliced or cubed 100g green beans, blanched, refreshed and sliced 2 spring onions, finely sliced a red pepper, seeded, sliced into strips 6 bottled or tinned artichoke hearts, quartered 6 new potatoes, boiled and sliced 8 anchovies (optional) 30ml (2 tbsp) capers or caper berries (optional) Small bunch fresh basil leaves, finely sliced Handful black olives, pitted

Other ingredients:

4 hard-boiled eggs, halved lengthways 200g fresh tuna (or use tinned tuna, well drained)

Method: In a small mixing bowl, whisk together the ingredients for the dressing and set aside. Mix all the salad ingredients together in a large bowl. Add the dressing and toss gently to mix and coat. Arrange on a large platter or individual plates or salad bowls. Add the halved eggs and the tuna. If using tinned tuna, flake evenly over the salad. If using fresh tuna, season the tuna fillet with salt, pepper, finely chopped fresh parsley and mustard. Cover and allow to come to room temperature before frying. Heat a non-stick pan over mediumhigh heat. Rub the tuna all over with a little olive oil and sear on all sides until slightly coloured -

do not overcook. Remove from the pan and rest for a few minutes before slicing and serving on the salad.