When in doubt, opt for a niçoise salad, or a version thereof, for lunch or dinner. It appeals to almost everyone because it brilliantly combines a little bit of everything.
4 medium potatoes, unpeeled
16 small spears asparagus, trimmed
600 g fresh tuna loin
1 Tbsp (15 mL) olive oil
Inner leaves of romaine lettuce, torn
8 small red radishes, finely sliced into rounds
24 cherry tomatoes, halved
2 Tbsp (30 mL) small black olives, unpitted
1 Tbsp (15 mL) capers, rinsed
Handful fresh basil leaves
4 eggs, hard-boiled and sliced or quartered
4 anchovies, halved lengthways
2 Tbsp (30 mL) extra-virgin olive oil
1 Tbsp (15 mL) wine vinegar
2 tsp (10 mL) Dijon mustard
Sea salt and pepper
Cook potatoes in boiling salted water for 15 minutes. Remove, cool and cut into quarters. Add asparagus to boiling water for a further four minutes, then drain, cool under cold water and set aside.
Brush tuna loin with oil and grill for about 10 minutes, turning until it is browned on the outside but still pink in the middle. Set aside.
Whisk dressing ingredients in a bowl. Lightly toss lettuce, potato, asparagus, radishes, tomatoes, olives and capers with dressing, and garnish with basil. Divide salad equally among four platters. Thinly slice tuna and fan equal portions onto each platter. Add equal portions of egg and anchovies, then scatter each platter with watercress.