Niçoise is tuna, steak, seared, canned, cool or warm, green beans, olives, capers, tomatoes and optionally lettuce leaves.
Close, but not close enough to actually call it Niçoise , I went with shaved fennel, mixed leaves, vine tomatoes, capers, black olives, cucumber, chives and extra virgin olive oil for my salad.
Dress the plate and leave a space in the middle for the tuna steak, seared in a griddle pan; tenderstem broccoli, lightly boiled; an egg, hard boiled, halved and placed alongside.
Garnish with a couple of chives and a wedge of lemon.
