James Martin’s salade niçoise with griddled tuna is an essential bistro and café classic. While others do foam, tinsel and fairy dust, this is a proper plate of food
For the dressing:
• 100ml olive oil
• 1 tablespoon dijon mustard
• 50ml white wine vinegar
• 1 shallot, finely diced
For the salad:
• 200g new potatoes, scrubbed
• 200g green or yellow beans, topped and tailed
• 2 cos lettuces, cut into quarters
• 200g baby red and yellow plum tomatoes, any larger ones cut in half
• 1/2 red onion, thinly sliced
• 100g black olives, pitted
• 50g capers, rinsed and drained
• 50g anchovies, diced
• 4 soft-boiled eggs, peeled
For the tuna:
• 1 tablespoon olive oil
• 4 x 200g tuna steaks
• sea salt
• freshly ground black pepper
1 To make the dressing, whisk all the ingredients together in a bowl and set aside.
2 For the salad, bring a large saucepan of water to the boil and cook the potatoes for 10–15 minutes until tender, then drain and cut in half. Blanch the beans for 5 minutes, then drain and immediately plunge into cold water to refresh. Drain well.
3 Mix the potatoes, beans, lettuce, tomatoes, onion, olives, capers and anchovies together in a large bowl and coat in the dressing. Transfer the salad to a large serving bowl.
4 For the tuna, heat a griddle pan until hot. Lightly oil the tuna steaks, season with salt and pepper and then cook for 1 minute on each side.
5 Remove the tuna from the pan and allow to rest for 1 minute before breaking into chunks. Break the eggs in half and tuck into the salad, then top with the tuna and serve.
Recipe courtesy of James Martin, extracted from James Martin’s French Adventure