Tuna Nicoise

Serves 4

After a week in beautiful Provencal, it seems only right to start this next blog with a take on French cuisine. In addition to that after a week of rich food and a verre or two of wine my internal organs are suggesting I indulge my body in some healthier food and lots of water.

Not the traditional version I grant you but this is my take on the Tuna Nicoise Salad and for me is the perfect mid week supper or party platter (although I am not sure you can call it cooking as it's so simple). Most of it can be prepared in advance and thrown together at the last minute (giving you the air of domestic goddess). Don't worry too much about quantities because with food like this you bulk them up or down based on what you like to eat more (or less). It is good for you and is gorgeous to eat. What more could you ask for?

4 Tuna Fillets
50g Sesame Seeds
2 tbsp Sesame Oil
Free Range Eggs or Quails Eggs (soft boiled, peeled and halved or quartered)
Samphire (if in season – it is right now) or Fine Beans
New Potatoes (cooked and cooled)
Pitted Black Olives
Slow Roasted Cherry Tomatoes (to slow roast your own sprinkle cherry tomatoes with salt and thyme, drizzle olive oil and place in a baking tray in 100 degree oven or Aga simmering oven for 5-6 hours)
2 tbsp Balsamic Vinegar
2 tbsp Clear Honey

Vinaigrette
1 tbsp Olive Oil
3 tbsp Red Wine Vinegar
1 clove of Garlic
1 tbsp Capers
Salt and Pepper

Heat the sesame oil in a frying pan. Coat the top and bottom of the tuna fillets in the sesame seeds and sear in the pan on both sides until golden brown and cooked to your liking (check the sides to see how well it is cooked remembering it will continue to cook while resting).

Heat the balsamic and honey in a sauté pan and add the potatoes. Cook for 5-6 minutes until caramelising and warmed though. Remove from the heat and cover to keep warm.

Steam the samphire for 3-4 minutes, drain and add a knob of butter. Season, cover the pan and keep warm while you assemble the rest of the dish.

Dress the lettuce in the vinaigrette, season.

Thinly slice the tuna fillets and arrange on a large platter along with all of the other ingredients. Open a good bottle of white wine and invite a few friends round for a simple supper.