Char-grilled tuna and vegetable salad

Serves 4

A bit of a 1980s throwback, this – a lot easier than a Niçoise but just as delicious. The tuna steaks taste even better if you happen to have a barbecue on the go.

Olive oil, for brushing
3 courgettes, cut into 2cm diagonal slices
2 fennel, cut into wedges, throngs reserved
4 x 120g/4oz tuna steaks
300g/10oz mixed tomatoes, halved
400g/13oz can flageolet beans, drained

For the dressing

1 garlic clove, crushed
2 tbsp white-wine vinegar
50ml/2fl oz olive oil

Heat a griddle pan or barbecue to hot, pat the surface of the courgettes and fennel dry with some paper towel, then brush sparingly with a little oil. Put on the griddle and cook for about 1 minute on each side, flip over and cook for a further minute. Remove from the griddle and allow to cool.

Brush the tuna steaks with a little more olive oil and cook for 2 minutes on each side. Remove and rest for a few minutes.

Mix all the dressing ingredients together with the reserved fennel throngs, lay the courgettes and fennel over a big platter with the tomatoes and beans, pour over half the dressing and toss gently. Break up or slice the tuna, pile on top and pour over the remaining dressing.

This is delicious served with some rose harissa on the side.