TUNA AND CANNELLINI BEAN NIÇOISE

For all those ‘ladies who lunch’, here’s our very own twist on an old favourite. Keep it clean with our homemade dressing. (Oh and feel free to share with the men in your life too.)

SERVES 2

2 eggs, at room temperature

200g/7oz fresh tuna steak or 200g/7 oz canned tuna in spring water, drained

1 tsp Lucy Bee coconut oil (if using fresh tuna)

1 red onion, finely sliced

100g/3½ oz tomatoes (choose the best available), halved or quartered

¼ cucumber, peeled, deseeded and cut into chunks

½ romaine lettuce, thinly sliced

1 x 400g tin/1⅓ cups cannellini beans, drained and rinsed

8 anchovy fillets in oil

Handful of green or black olives

FOR THE DRESSING

100ml/scant ½ cup extra virgin olive oil

50ml/scant ¼ cup apple cider vinegar

1 tsp Dijon mustard

1 tsp honey

1 garlic clove, finely chopped

Lucy Bee Himalayan salt and ground black pepper, to taste

To make the dressing, place all the ingredients into a protein shaker and shake to mix together, or use a small balloon whisk and bowl.

Cook the eggs in a pan of boiling water for 8 minutes, then drain and run under cold water, until cold. Peel and cut each into quarters.

If using fresh tuna, heat the coconut oil in a griddle pan or frying pan over a medium heat. When hot, add the tuna steak and cook for 3 minutes, then turn over and cook for a further 3 minutes, depending on the thickness of the steak. Remove from the heat and, if you like your tuna rare, move onto a plate (leave it in the pan if you prefer it cooked through).

Mix the onion, tomatoes, cucumber, lettuce and cannellini beans together and divide between 2 bowls. Flake the tuna over the salad and top with the egg quarters, placing an anchovy fillet over each. Scatter over the olives and drizzle with the dressing to serve.