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The sun is shining and the barbeque is Hot Hot Hot…


The weather is just too good to be true at the moment and our barbeque has never been used so frequently. As much as I love good old bangers and burgers, this weekend I’m going to be preparing one of my favourite summer recipes, Tuna Nicoise.

Rather than using tinned tuna, I, or should I say Phil, my husband, will be searing some fresh tuna on a white hot barbie, while I prepare the classic Mediterranean salad to go with it. Yum, I can’t wait. The vino is chilling already.

Serves 4


4 x fresh tuna steaks (around 2.5cm thick)
8-12 new potatoes
4 eggs, at room temperature
a couple of handfuls of French beans, tops trimmed
olive oil, for brushing
4 ripe tomatoes, roughly chopped
1-2 small lettuce such as gem or a small bag of leaves
1 small red onion, finely sliced
6 anchovy fillets cut lengthways into thin strips
large handful of pitted black olives
4-6 tbsp French dressing/vinaigrette


Remove the tuna from the fridge and leave at room temperature while you prepare the salad.

Boil the potatoes in salted water until tender, drain and quarter lengthways and leave to cool.

Cook the eggs for 6 minutes in boiling water. Drain, peel and slice in half. Leave to cool.

The French beans can also be boiled in salted water for a few minutes until just tender. Refresh under cold water.

Brush the tuna with a little olive oil, and season with salt and pepper. Place on a hot barbeque and cook for 2-3 minutes on each side, depending on how rare you like your fish.

Lay the lettuce or salad leaves onto a large plate or 4 individual plates, and add the tomatoes, onion, potatoes, eggs, French beans, anchovies and olives. Drizzle over the dressing then serve with the tuna steaks on the side, or sliced into strips and placed on top.

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