Tuna Nicoise. Created by Jake’s Kitchen for Phantom Apparel
Perfect for lunch or supper now the temperature is finally starting to creep up. Tinned tuna works really well too if you can’t get hold of fresh.
4 Eggs at room temperature
2 Tuna steaks
200g Green beans, trimmed
20 (in total) Red and yellow cherry tomatoes
200g New potatoes
Handful of Rocket
½ Jar Black olive tapenade (I use a jar made by Belazu)
Salt and pepper
Lemon juice and zest
Add potatoes to a pan with cold water and a teaspoon of salt and bring to the boil then reduce temperature and simmer until cooked. Drain and leave to cool until cool enough to cut into halves or quarters, depending on their size. Bring another large pan of water to the boil and boil the eggs for 8 mins then plunge immediately into cold water and wait until cold before peeling and cutting into quarters. Keep the water to cook the green beans in. Cook the beans for about 4 minutes in boiling water then plunge into cold water. Once cool strain and transfer to a bowl and dress with olive oil, salt and pepper. While beans are cooking cut the tomatoes into halves and set aside. Once tomatoes are prepped, heat a non stick frying pan until hot, brush the tuna steaks with olive oil, season with salt and sear for about 30 seconds on each side, or more if you like it more well done. Transfer to a chopping board and slice.
Now everything is ready use a large flat plate or wide shallow bowl and build up your salad with everything apart from the rocket , tapenade, lemon zest and juice, olive oil. Once assembled use a teaspoon to add the tapenade around the top then spread the rocket around.
Finally, generously drizzle with olive oil, freshly ground black pepper, sea salt, lemon zest and juice.
"Cooking has been a big part of my life since leaving university almost 17 years ago. I’ve never really seen it as a job, more a passion which I am fortunate enough to earn an income from. Knowing how to cook has also been so useful when it comes to my other passion - exercise.
I’m not obsessive about it but I know that I feel much better after I’ve done some, not just physically but mentally too. And it’s always been easier if I am eating well. I don’t like diets or fasts, but just try to apply a bit of common sense. Nothing is off limits, but I do pay attention to what I’m eating ands its usually easy to tell if something is doing more harm than good. Moderation is the key!
Life can be super busy so for me its all about being able to prepare food which is delicious, uncomplicated, and most importantly quick, but without compromising on health. I’m lucky that my background in food has helped me build up a bit of knowledge which I can use when cooking for myself and my family, and I'm pleased to share it with you through the Phantom Apparel brand."