The weather was warm on Friday and what with a demand for fish for dinner, from the household - this absolutely hit the brief.
I love the zingy tasty dressing, the wonderful pick’ n’mix from the salad and the gorgeous just cooked and firm Tuna fillet.
I worked in Paris for three years, and the Nicoise was frequently served with canned haricot verte. They add a unique nutty flavour and bizarrely a crunchy texture and I think add something to the salad.
This is one of those dishes that you eat and each mouthful is unique but very very satisfying.
I cannot express how much you should cook this dish!
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