The use of freshly seared yellowfin tuna makes this a pared-back and refined take on a favourite summer lunch. The roasted tomato juices and left over dressing are great mopped up with some fresh bread.
Slowly bake the truss tomatoes with olive oil, salt and pepper on a tray in an 180C oven for 2 hours.
Bring the eggs to boil gradually, taking them out after 6 minutes and peel them under cold water.
Wash and dry the rocket and basil. Use them to create a bed of greens on your serving dish.
Thinly slice the radishes on a mandolin.
Fry the yellowfin tuna steaks on a non-stick frying pan with olive oil. Fry for 2 minutes each side for rare and 3 minutes each side for medium.
Top the bed of greens with the tomatoes, halved eggs, radish slices, and sliced tuna steaks.
Drizzle generously with dressing.
You can also include Niçoise olives, capers, anchovies, green beans and potatoes depending on your requirements.
Recipe and photography by Laura Varsanyi, The Creative Muster.