Salad Niçoise

So much has been said about how to make the true salade niçoise that I know I’m courting complaint just by providing a recipe. Some say no tuna, some no anchovies, some say nothing cooked, and so on. Still, there is no finer lunch or more perfectly balanced plate of food. This, then, is my vrai salade niçoise. I prefer to use Spanish yellowfin or bonito tuna in olive oil – skipjack and albacore are best left for the cat. Tinned tuna in brine is horrid.