A classic French salad of eggs, potatoes,tomatoes and black olives with a perfectly cooked tuna steak.
Preheat the oven to 220'C.
Drizzle the pepper in olive oil and then roast in the oven for 20 minutes until blackened and the flesh as softened. remove form the oven and place in a bowl covered with cling film. Allow to cool before removing the skin and cutting the flesh into strips.
Wash all of the vegetables and the salad leaves.
Top and tail the courgettes and cut into strips using a mandolin. Place in a colander, sprinkle with salt and set aside for 10 minutes to allow the salt to draw out the water from the courgette.
Place the potatoes in a pan of salted water, bring to the boil and simmer under tender. When cooked, allow to cool and then cut in half.
Slice the romaine lettuce leaves into wide strips and then spin in a salad spinner to remove any excess water.
Boil the eggs for 7 minutes, counting from the boiling point. Once cooked, remove from the pan and immerse in cold water to stop the cooking process. Once cool, remove the shells and cut into quarters.
Top and tail the French beans and then cook them for 3 minutes in rapidly boiling salted water.
Finely slice the red onion. Chop the tomatoes into 6 pieces each.
Make the dressing by whisking together the vinegar with the olive oil and seasoning. Taste and adjust if necessary.
Preheat a griddle pan until very hot.
Pat the courgettes dry using kitchen paper and then char-grill on both sides.
Coat the tuna steak in olive oil and season with Maldon sea salt.
Cook on each side for 1 to 2 minutes depending on how cooked you want the tuna.
Remove from the griddle when cooked and allow to rest for a minute or so before cutting into 3 pieces.
Dress the salad leaves and other vegetables with the vinaigrette just before serving. Arrange the lettuce on your plates first and add the rest of the vegetables. Place the char-grilled tuna, the courgette strips, eggs, olives and anchovies on top and serve.
«Tuna is very lean and easy to overcook. The flesh will finish cooking as it rests so allow for this when char-grilling the fish.»