tuna niçoise salad with Olivia’s favourite dressing

serves 2

150 g (5½ oz) small new potatoes

125 g (4½ oz) green beans

2 × 125 g (4½ oz) tuna steaks

olive oil spray, for cooking

1 small red onion, thinly sliced

2 hard-boiled free-range eggs, quartered

80 g (2¾ oz/2 cups) mixed salad leaves

8 cherry tomatoes, halved

flat-leaf (Italian) parsley, to garnish

OLIVIA’S FAVOURITE DRESSING

freshly squeezed juice of ½ lemon

2 tablespoons olive oil

½ teaspoon Bragg Liquid Aminos, or to taste (see note)

To make Olivia’s favourite dressing, put the lemon juice, olive oil and the Bragg Liquid Aminos in a jar and shake well to combine. Taste and add more liquid aminos if preferred. Set aside until needed.

Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until bright green and tender. Add the beans to the pan for the last 2 minutes of cooking, or until tender. Rinse the beans immediately under cold water and drain well. Halve the potatoes and set aside to cool.

Spray both sides of the tuna with the oil spray. Sear the tuna on a hot barbecue plate for 2 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and set aside to rest for 2–3 minutes.

Arrange the potato halves on serving plates with the beans, onion, egg, salad leaves and tomato. Top with the tuna and drizzle the dressing over the top. Garnish with the parsley, to serve.

Note: Bragg Liquid Aminos is a Certified non-GMO liquid protein concentrate. It is made from soya beans and contains essential and non-essential amino acids. It is available from most health food stores.

You can replace the tuna steaks in this recipe with a 425 g (15 oz) tin of tuna in springwater or olive oil. Drain well and flake into large chunks before adding to the salad.