This light, refreshing tuna salad is quick to make. Paired with fresh, crusty bread, it makes a lovely summertime lunch. You can use canned tuna if you don't have fresh tuna.
2 x 140 g tuna steaks
2 1/2 tablespoons olive oil
100 g green beans, trimmed
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
a pinch of caster sugar
100 g baby cos lettuce leaves
12 red or yellow cherry tomatoes, halved
12 pitted kalamata olives
Season the tuna on both sides with salt and freshly ground black pepper. Heat 2 teaspoons of the oil in a small non-stick frying pan over medium–high heat. Add the tuna and cook for 2–3 minutes on each side for medium–rare, or until cooked to your liking. Remove from the pan and leave to cool. Flake the flesh into chunks.
Meanwhile, bring a small saucepan of water to a boil. Add the beans and cook for 2 minutes, or until just tender but still crisp. Drain and refresh under cold running water.
Whisk together the remaining oil with the vinegar, mustard and sugar.
Arrange the lettuce leaves on a plate or plates. Gently toss together the beans, tomatoes, olives, tuna and dressing in a bowl. Arrange over the lettuce and serve immediately.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.