SALADE NIÇOISE 4 medium egg tomatoes 8 small chat potatoes, halved 200g green beans 2 250g tuna steaks 2 trimmed celery sticks, thinly sliced 1 medium Spanish onion, thinly sliced 8 anchovy fillets, drained 8 niçoise olives, drained 12 baby gherkins, drained 2 tablespoons fresh basil leaves 1/2 cup chicken stock 1/4 cup lemon juice 1 clove garlic, crushed 1 teaspoon raw sugar Cut tomatoes into wedges; remove seeds.

Boil, steam or microwave potatoes until just tender; drain.

Trim beans, then boil, steam or microwave them until just tender; drain.

Cook tuna in heated, oiled grill pan (or grill or barbecue) until browned on both sides and cooked as desired. Cut tuna into large pieces.

Combine tomatoes, potatoes, beans and tuna with celery, onion, anchovies, olives, gherkins and torn basil leaves.

Put stock, lemon juice, garlic and sugar in a jar and shake to combine, then drizzle over salad.

Serves 4.

NOTE: Niçoise olives are small, oval and brownish-black, with a rich, nutty, mellow flavor. If unavailable, substitute with kalamata olives.

Per serving: 7.1g fat, 301 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]