Nicoise Salad

Ingredients:
2 small tuna steaks
2 small portions of penne pasta
2 eggs - hard boiled and quartered 
1/2 an orange pepper - deseeded and chopped into small cubes
1/2 a yellow pepper - deseeded and chopped into small cubes
1/4 of a cucumber - cut into small bite sized pieces 
10 french beans - cut into 3cm lengths 
4 radishes - sliced
1 block of feta cheese - cut into cubes
1 small tin of anchovies 
10 small on-the-vine, cherry or plum tomatoes - quartered 
4 tsp capers
10 pitted green olives (mine were citrus marinaded)

Method:
Cook the pasta, hard boil the eggs and cook the green beans
Once cooked rinse with very cold water to stop the cooking process and to keep the pasta and beans firm.  This also stops the eggs from having a grey edge to the yolk
Put half of all the salad ingredients and cheese into each of two bowls and gentle stir around to mix
Place the anchovies and egg quarters on the top
Grill the tuna steaks for 2-3 minutes each side and place on top of the salad in the centre of each bowl

Serves two

I served mine with a big spoon of homemade sweet chilli jam (see previous recipe). 

Any salad ingredients can be used.  Everything just needs to be cut into small, bite sized pieces.  I usually use fresh marinaded anchovy fillets rather than from a tin, but I didn't have any in the fridge this time. Fresh anchovies have more flavour and are much less salty. Instead of tuna I have also used salmon fillets, swordfish or marlin steaks.