Inspired by the food of the south of France, a part of the world I adore, my bistro menu below is a sensational supper that’s easy to put together.
Seafood takes centre stage, with a tempting tuna niçoise salad to start. I love my tuna pink and its dressing sharp. To pull the two elements together, I make a wickedly good anchovy mayonnaise. It’s deeply savoury and works beautifully with the fish.
For the main course, a huge pile of seafood tagliatelle in a light tomato sauce. You can use any seafood you like, and there is so much in season right now, we are spoilt for choice; mussels, crab, scallops, you name it. I make this so often that I tend to go supermarket-friendly with my ingredient choices, plumping for juicy prawns and squid rings. They are just so quick and easy.
For dessert, I’m bringing back a retro classic, Nutella crêpes. I can’t help but feel nostalgic whenever I eat these. They remind me of endless family holidays in France. I still eat them in my fingers rather than with a knife and fork. It’s instant gratification and – the best bit – these days there’s no one to tell me off for doing so.
Prep time: 10 minutes | Cooking time: 16 minutes
- 120g baby new potatoes
- 1 free-range egg
- 80g green beans, ends cut off and cut in half
- 2 anchovy fillets in oil, drained
- 50g mayonnaise
- 2 tbsp olive oil
- 2 yellow-fin tuna steaks, approximately 100g each
- 80g cherry tomatoes, halved
- 1 baby gem lettuce, outer leaves picked and roughly chopped
- 30g pitted black olives
- 1½ tbsp red wine vinegar
- Put the potatoes into a pan of boiling water over a high heat and cook for five minutes. Reduce the heat to a simmer and add the egg. Continue to cook for another five minutes.
- Add the green beans and cook for another two minutes. Drain and refresh everything in a bowl of cold water and once cool, drain again.
- Peel the egg and cut in half. Half the potatoes.
- Mush the anchovies fillets into a paste using a pestle and mortar or the back of a knife on a chopping board. Transfer to a small bowl. Add the mayonnaise and mix well.
- Heat half the olive oil in a non-stick frying pan over a medium-high heat. Season the tuna with salt and pepper and pan-fry for about one to two minutes on each side, depending on the thickness, until a little golden and still pink in the middle. Remove and slice.
- To make the salad, add the potatoes, beans, tomatoes, baby gem and olives to a bowl. Add the vinegar, remaining oil and a pinch of salt and pepper. Toss together and put on a serving plate. Top with the tuna and egg. Dollop the mayo on to the tuna and serve immediately.