Summer is finally here with days of hot sun interspersed with showers so a shift to a lighter diet with more salads feels like a natural transition. The Leon Happy Salads cookbook seemed just the thing for this and I couldn’t wait to try their niçoise (amongst many others). The recipe is also on the ‘look inside’ section of the book on Amazon.
As usual, I couldn’t leave well alone and made some alterations to the recipe – I didn’t have capers, so added in some gherkins instead, left out the shallot and used fresh tuna steaks. It’s the dressing that makes this salad though, so don’t skimp on the capers/gherkins and anchovies.
This made for a pretty filling and tasty dinner so smiles all around.
100g new potatoes, boiled and halved (quartered if larger)
150g fine green beans, boiled for 2 minutes
2 boiled eggs, halved (7 minutes for large eggs will give just set yolks)
8 cherry tomatoes, halved
1/4 cucumber, peeled, deseeded and chopped
4 radishes, quartered
12 black olives
2 tuna steaks, around 120g each
A small handful of basil leaves
Salt and black pepper
1 tbsp sunflower oil
Juice of 2 tomatoes, sieved
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp capers/3 small gherkins
1 clove garlic, crushed
4 basil leaves
- Blitz all the ingredients for the dressing in a food processor.
- Season the tuna steaks with salt and black pepper. Heat the oil over a moderately high stove. Fry the steaks for one minute on each side (this left a sliver of pink in the middle, you can adjust your timings to suit how well done you want the tuna to be).
- Whilst the potatoes and green beans are still warm, toss the dressing together with all the vegetables. Arrange on serving plates. Top with the tuna and eggs and sprinkle with basil leaves.