Nicoise with a twist

I’ve long been a fan of salad nicoise, though with tuna now an occasional food (darn mercury) it has become a real treat. I usually follow a more traditional route, but last night’s version was worth deviating for.


(the light was fading and we we're hungry but you get the idea)

Layers from the bottom up

Rocket - generous handfuls

Steamed ‘new’ potatoes cut in smallish chunks (in this case some dear little organic Sebago’s that only needed to be halved)

Thin slices of crunchy fennel

Crispy green beans (blanched for 1 minute in boiling water, then refreshed in ice water)

Wedges of sweet tomato

Kalimata olives marinated in olive oil, bay leaves, rosemary, chilli, garlic and peppercorns

Tuna steak crusted with crushed black pepper, seared and sliced into strips

Anchovy fillets, halved

The dressing: this was done on the run but tasted good – equal quantities of lemon juice and olive oil, some Dijon mustard and crushed garlic, a pinch of salt. Mix together then stir in a spoonful of good quality mayonnaise. Pour over the potatoes, then drizzle some more once fully assembled.

No cos, no egg and the olives were Greek…sometimes it’s worth the detour.

Enjoy.