Serves 4 as a main course, or 8 as an appetizer
Preparation time: 15 minutes + 15 minutes for the potatoes
Cooking time: 8 to 10 minutes

A ribbed grill is the ideal piece of Le Creuset cookware to use for this recipe, because it produces the flavoursome and decorative “sear” lines.

• four, 175 g (6 ounce) tuna steaks
• a little olive oil
• a little coarse sea salt and freshly
• ground black pepper
• For the salad dressing:
• finely grated zest of 1 lemon
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 1 teaspoon coarse-grain mustard
• 1 tablespoon fresh chopped flatleaf
• parsley
• a little salt and freshly ground
• black pepper
  

For the salad:

• crisp salad leaves
• 225 g (8 ounces) cherry tomatoes, halved
• 350 g (12 ounces) cooked new potatoes, cut into (1 cm) 1⁄2-inch dice
• 1 firm avocado, diced
• 12 pitted black olives

To serve:

• crusty bread

1. Brush both sides of the tuna with the oil and season well.
2. Heat the grill over a medium heat on the hob and lightly brush with oil when it is hot. Add the tuna steaks and grill for 2 to 3 minutes on each side until they are cooked through. Remove the tuna from the pan and set aside to cool for a few minutes.
3. To make the dressing, put all the ingredients into a bowl and whisk together.
4. To make the salad, tear the salad leaves into bite-size pieces and mix with the other salad ingredients. Transfer to a large shallow bowl or plate and drizzle with three-quarters of the dressing.
5. Using a sharp knife, cut the tuna steaks into strips and lay these over the salad. Drizzle with the remaining dressing and serve with plenty of crusty bread.
   

Tip: An iron-handle skillet, frying pan or the base of a Shallow (Buffet) Casserole can also be used for this recipe.

Salmon fillets or thick slices of monkfish can also be used in this recipe.

Wine: A crisp, wood-aged Sauvignon Blanc will work well with this salad. Look for white Bordeaux or a white Meritage style. A rosé from Bandol or Tavel is another good option.