A Gordon Ramsay classic made simple, a great fresh-tasting summer meal
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I learned to make the classic Salad Niçoise when I cooked on a yacht off the South of France. Over the past decade, I've evolved this salad and it now appears frequently on my menus, sometimes as a simple starter or, as I've done here, with a whole piece of beautifully fresh fish as a main course. Whatever guise this dish takes, it must be the finest summer salad of all.
There are two types of tuna - yellowfin and bluefin. Yellowfin is the one you will find at most fishmongers and supermarkets. Bluefin is an endangered species, very expensive and mostly used in sushi and sahimi restaurants.
Fresh, seared tuna is infinitely better with this salad than tinned. I like to cook both portions of tuna as a whole piece, which is easier to cook, and then slice it into two once it's done. Rather than adding too many ingredients to the salad, I've taken the olives and anchovies from the classic version and incorporated them into a dressing.
Is it sustainable?
When you are shopping for tuna, ask your fishmonger how it has been caught. 'Pole and line' is the most sustainable method as it avoids 'bycatch', which is when other species get caught at the same time. However, it is a time-consuming and expensive method, so you're more likely to find 'line caught' tuna - the next best method.