Salade Niçoise

This is a late-summer salad that makes an entire meal.

SERVES 6

 1 small red onion, thinly sliced

 8 small potatoes, halved (optional)  4 eggs (optional)

 150g green beans (optional)

 1 red pepper

 1 yellow pepper

 16 black olives, pitted (Taggiasca or Niçoise would be best)

 4 very ripe tomatoes

 2 cucumbers (Lebanese are best if you can find them)

 2 sashimi-quality tuna steaks, or

300g best-quality tinned tuna in olive oil  2 baby cos lettuce

 Handful of basil leaves, torn

 10 brown anchovy fillets, drained

 Sea salt and freshly ground black pepper

FOR THE DRESSING

1 garlic clove, crushed

5 basil leaves, torn

2 brown anchovy fillets, drained Sea salt and black pepper 100ml olive oil

1tbsp red wine vinegar

1tbsp Dijon mustard (optional)

For the dressing, place the garlic, basil and anchovy fillets in a mortar with a pinch of salt. Pound until you have a paste. Transfer to a bowl and add the olive oil, vinegar and the mustard, if you’re using it. Whisk thoroughly. Grind in a little pepper.

Place the thinly sliced onion in a small bowl. Sprinkle with 3tbsp of the dressing and leave to marinate to take some of the bite out of them.

3 If you’re using the potatoes, boil in salted water for 10min, then drain and set aside.

4 If you’re using the eggs, boil them for 8min, remove from the hot water and plunge them into cold water. Peel and cut them into wedges. Set aside.

5 If you’re using green beans, top and tail them, then boil them in salted water for 6min. Drain, then plunge straight into icy water so they stop cooking and stay crunchy. Set aside.

6 Trim the peppers, discarding the seeds and membranes, and finely slice. Set aside.

7 If the olives have their stones, squash with the side of a large knife, and pull the stones out.

8 Skin and seed the tomatoes, then slice into quarters. Cut the cucumbers in half lengthways and, with a teaspoon, scoop out and discard the seeds. Cut into small half-moons and set aside.

9 If using tuna steaks, brush both sides with olive oil. Sear in a hot non-stick frying pan for 2min on each side (or a little longer if you prefer it well done). Transfer the steaks to a plate and let them rest for

5min before breaking into small-ish pieces.

10 Arrange the lettuce on a large serving dish and add half the tuna on top. In another bowl, place the marinated onion slices, olives, basil and all the vegetables. Dress with half of the dressing and mix thoroughly. Layer this mixture on top of the tuna on the lettuce leaves, then top with the remaining tuna.

11 Arrange the egg wedges and the anchovies on top, sprinkle with the rest of the dressing and serve.

Coastline: The Food of Mediterranean Italy, France & Spain by Lucio Galletto and David Dale (£20, Murdoch Books). Photography by Bree Hutchins