Deconstructed Salade Niçoise

Thursday 29 July

By "deconstructed" we really mean cut down to its essentials: tuna (in this case fresh, not canned), green beans, and a dijon and anchovy vinaigrette tossed over both.

(Though Holt wanted to use the concept of "tuna" to show the eternal regression of a play of opposites within a semiotic system.)

So we began with thick tuna steaks, rubbed with salt and thyme, and quickly panfried.

We have actual green beans growing from the plants Allison sowed in our garden! Of course, they supplied about 5 of the half pound of beans we had for dinner; the rest came from Findlay Market. We blanched them and marinated them in oil and salt for a couple of days.

Holt made the savory dressing with Spanish olive, lots of anchovies, lemon juice. Then lots of olives.

Yet another great, light meal for summer.