TUNA NICOISE WITH CHARRED FENNEL

Serves 2, or 4 as a starter

l Juice and zest of 1 lemon

l 2 garlic cloves, crushed

l 1tsp fennel seeds, crushed

l 2 x 175g (6oz) tuna steaks

l Salt and freshly ground black pepper

1 large fennel bulb, sliced 1-2tbsp olive oil, plus extra 300g (10½oz) new potatoes, halved

100g (3½oz) green beans, trimmed

4 handfuls of leafy green leaves, washed

2 boiled eggs, halved

For the dressing

1 heaped tsp English or Dijon mustard

A handful of mint leaves 75ml (2½fl oz) light olive oil Juice of 1 lemon

1 small garlic clove

1 scant tsp of honey or light brown sugar

Mix together the lemon zest, crushed garlic and fennel seeds. Pour over the tuna in a bowl, rub in and pop into the fridge to marinate for a few hours if you have the time.

In a food processor, whizz the dressing ingredients together until smooth. Season and set aside.

Slice the fennel bulb, add 1tbsp of oil and season. Heat a griddle pan and griddle the fennel until softened and lightly charred. Remove to a plate. In the same pan, add 1tbsp oil, and make sure the griddle is really hot. Cook the tuna for 1-2 minutes on both sides. Set aside to rest.

Cook the potatoes and beans in two pans of boiling water for 6-8 minutes, until tender. Drain the potatoes and refresh the beans under cold running water. Put the potatoes in a salad bowl, season and add a little oil and lemon juice. Add the leaves, beans, fennel and eggs. Flake the tuna all over and drizzle with the dressing.