I’ve used goose eggs for his modern version of a salade niçoise, but duck eggs or ordinary hen’s eggs work equally well.
2 goose eggs (or 4 duck or hen’s eggs)
1 tsp yellow mustard seeds
2 green (bell) peppers
560g (1lb 4oz) fresh tuna fillet
3 tbsp olive oil
2 tbsp white wine vinegar
salt and freshly ground pepper
6 tbsp groundnut oil
40g (1½oz) flat parsley leaves
20g (¾oz) chervil sprigs
20 chives, cut into short lengths
1 shallot, finely chopped
Hard-boil the eggs (see Boiled eggs), allowing 12 minutes for goose eggs after the water starts simmering. Peel and cut into quarters.
For the brochettes, peel the green peppers with a potato peeler, cut into quarters and remove the white membrane and seeds. Cut the flesh into 3 cm (1¼in) squares, blanch in boiling water for 1 minute, then drain. Cut the tuna into 12 cubes and brush lightly with olive oil. Thread the peppers and tuna alternately on to 4 skewers, starting and finishing with a pepper square.
For the herb salad, mix the wine vinegar, a little salt and pepper and the groundnut oil in a bowl, then delicately mix in the herbs and shallot.
Heat a griddle pan until very hot. Add the brochettes and sear on one side for 45 seconds or so, to mark a lattice marking. Repeat on every side, cooking for a total of 3 – 4 minutes for tuna that is still pink in the middle.
Divide the salad between 4 plates and arrange a tuna brochette on top. Place the hard-boiled egg quarters alongside and sprinkle with mustard seeds to serve.