Yellowfin tuna steak à la niçoise


‘This is a dish that plays on the classic salade niçoise from Nice, France. There’s no real skill to it. It’s just an assembly of good ingredients that work very well together. There’s no set recipe, so if you don’t like black olives, leave them out. If you don’t have capers that doesn’t mean you can’t make it. As I always say, cooking is a philosophy, not a recipe’


Slice the black and green olives lengthways into 3 segments each then slice each segment lengthways again into 2-3 pieces so that they look like petals. Set aside. Make the garnish by combining the capers, olive


petals and tomatoes. Leave in a warm part of the kitchen for an hour or so. Rub each side of the tuna steaks with olive oil


or brush with a pastry brush. Add half a pinch of salt evenly to the fish then


fry in a heated dry pan for about 90 seconds on each side, or longer depending on the thickness of the tuna steaks. To serve, garnish with the olives, capers and


tomatoes and finish with the fresh herbs. Serve straight away.


SERVES 2 INGREDIENTS


8 black olives, pitted 8 green olives, pitted 2 tsp capers, drained 8 cherry tomatoes, halved 2 tuna steaks, about 175g/6oz each Extra virgin olive oil Maldon sea salt


Fresh herbs of your choice, to garnish


‘I never set out to be a celebrity chef, they didn’t exist 25 years ago. I was passionate about doing my job well’


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