BARBEQUED tuna steaks replace the more usual tinned tuna in this version of Salad Nicoise. The inclusion of potatoes in the Seared Tuna Nicoise turn this salad into a hearty main meal that is still light enough to tempt the most heat affected appetite.

500g tuna steaks
100g green beans
250G new potatoes
3 hard boiled eggs
1 punnet ripe cherry tomatoes, halved
tin anchovy fillets, drained
1/2 cup black olives
Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
2 cloves garlic, crushed
freshly ground salt and pepper
Salad Dressing
4 tablespoons Bertolli extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon or similar type mustard
2 tablespoons capers
1 tablespoon torn basil
1 tablespoon chives

TO PREPARE THE MARINADE
Combine all the ingredients for the marinade in a glass dish. You might find that if you use a metallic dish it will affect the flavour of the marinade adversely. Add the tuna steaks to the marinade and turn several times to ensure they are completely coated. Cover the dish and place in the refrigerator for about an hour.

TO PREPARE THE DRESSING
Combine all the ingredients for the dressing and whisk until they are well combined. Alternatively, place the ingredients for the dressing in a screw top jar, seal and shake vigorously. Leave the flavours in the dressing to blend while you prepare the salad.

TO MAKE THE SALAD
Cook the potatoes in boiling water until just tender and drain. Top and tail the beans. Steam the beans for about four minutes, drain and rinse in cold water to refresh. Place the beans in a large bowl. Slice or large dice the potatoes and place in bowl with the beans. Add a little of the prepared dressing to the potatoes and beans to moisten.
Peel and quarter the hard boiled eggs. Tumble the potatoes and beans into a large serving bowl. Arrange the halved tomatoes and eggs on top of the potato mixture.
Heat a griddle (ridged) pan until very hot (Chief cookware manufacture a great ridged frypan). The pan should be heated until it is smoking. Remove the tuna steaks from the marinade and drain. Sear in the hot pan for two minutes on either side. The tuna steaks do not have to be cooked all the way through. The degree of pink that you leave in the middle of the tuna steak depends on personal preference.
Remove the tuna from the pan and slice thinly. Pile the tuna slices into the centre of the salad in the bowl. Scatter the drained anchovies and black olives over the salad. Heat the dressing until simmering and drizzle generously over the salad.

TO SERVE
Serve Seared Tuna Steaks Nicoise with lots of fresh crusty bread, some good friends with great fishing stories and a glass of Rimfire Country Rosé (a light, fruity red that goes beautifully with this recipe).
(The seafood in this recipe was supplied by Sams Seafoods, Hamilton.)