Classic tuna Niçoise

The most iconic of French salads, this is ideal to enjoy for a relaxed lunch in the garden.

Serves 4 • Ready in 25 mins

500g small new potatoes, halved if large

200g fine green beans

1 small red onion, thinly sliced

2tsp red wine vinegar

½tsp sugar

4 eggs

4 tuna steaks

1tbsp olive oil

12 cherry vine tomatoes, halved

50g wild rocket

50g black olives

2tbsp capers, drained and rinsed 4 anchovy fillets in oil, drained and chopped, plus 1tbsp oil from the can 2tbsp fresh dill leaves, chopped

1 Cook the potatoes in a pan of lightly salted boiling water for 10 mins. Add the beans and cook for a further 3 mins until tender. Drain and refresh under cold water, then drain well.

2 Meanwhile, stir together the red onion, vinegar, sugar and ½tsp salt, and set aside. 3 Cook the eggs in a pan of simmering water for 9 mins. Drain and plunge into cold water, then peel and halve.

4 Heat a griddle pan or large frying pan over a high heat. Rub the tuna with the oil and season. Cook for 1-2 mins on each side, until golden brown but still pink in the centre.

5 Gently toss together the potatoes, beans, tomatoes, rocket and olives, and divide between large shallow bowls.

6 Slice the tuna thinly and arrange on top of the salad with the eggs. Drain the red onions, reserving the pickling liquid. Scatter the onions and capers over the salad.

7 Whisk together the anchovies and their oil, and the pickling liquid. Drizzle the dressing over the salad. Finish with a good grinding of black pepper and a sprinkle of dill.

Per serving: 400 cals, 12g fat, 3g sat fat, 26g carbs