Florek has been a fan, since he discovered it in Cote last year. Last night I was making 3 different courses for 3 of us, but as it was Sunday, storm Ciara was going mental outside, I had time and I felt like being in the kitchen. So having defrosted 2 lovely tuna fillets I looked up the salad, trying to do it justice, which was fairly tricky, as I myself am not a big fan of it. Gordon Ramsay’s recipe appealed to me for a few reasons, I went with it and Florek announced the dish was excellent, all but the cooking of tuna on my crappy griddle pan let it down a bit.

Started with the dressing; pestle and mortar was used to mash a couple of fresh olives, 2 anchovy fillets, a garlic clove and olive oil together into a paste, then lemon juice and a splash of balsamic vinegar. This was a surprisingly nice outcome. I cooked a few potatoes and French beans, cooled them, same with 2 fresh eggs. Gordon’s suggestion that I particularly liked was browning off the spuds before serving and same with cherry tomatoes- just a few minutes on until they blistered. I skipped the capers, dressed the green salad, arranged the hard boiled eggs and spuds on the plate and finally the tuna. Florek’s enthusiastic and asking for more. 🙂