Fresh Grilled Tuna Salad

During a shoot we tend to eat rather a lot and rather late. There is nothing I like more on my return to my flat in Victoria than a simple salad Niçoise. I always feel that there is something very restorative about it.


  • 1 tuna steak per person, about
  • 2.5cm/1 inch thick olive oil
  • 350g/12oz baby new potatoes
  • 115g/4oz green beans
  • 10 lettuce leaves – Cos or similar
  • 3 hard-boiled eggs, quartered
  • 225g/8oz cherry tomatoes
  • 8 anchovy fillets
  • 12 black olives
  • 1 red onion, thickly sliced
  • 55g/2oz salted butter
  • 3 garlic cloves
  • 1 tbsp balsamic vinegar
  • 4–5 tbsp olive oil
  • 2 tbsp chopped chervil
  • salt and pepper


You can grill the tuna but it is far better cooked on a griddle, turn both ways to achieve that criss-cross pattern. Grill or griddle the tuna for about 1½ minutes in total, so that it is still pink in the middle. If you prefer it well done, cook for 1½ minutes each side. Par-boil the baby potatoes and then sauté in a pan with the butter and one clove of garlic until golden. Pour the oil into a jug and add the rest of the garlic, chervil, and salt and pepper. Slowly whisk in the balsamic vinegar and stand the mixture aside. Boil the beans for 3½ minutes. Drain and run under cold water. Chop the beans in half. Place the tomatoes, the potatoes and the beans and the red onion into a salad bowl and drizzle half the vinaigrette onto this. Toss thoroughly and serve with the tuna steak on top of the salad.