With just one week until our trip to the Bahamas, we're in full-blown Salad Mode. That vanity-driven final push, when you realize you'll be in thigh-high swim trunks in no time, and eating light and lean is an essential self-manipulation to go confidently shirtless in public.
The Niçoise salad is a favourite, its components adding up to a hearty and filling meal. I'd never made it with fresh seared tuna so snagged a pound of wild yellowfin at the St. Lawrence Market, thick and bruise-coloured, its weight and density satisfying in the hands. Seared for mere moments on each side, you should achieve a scant eighth-of-an-inch salt-and-peppered crust, with a bright, glistening centre. The sear gives the fish a perfect blend of textures, cutting the squeamishness associated with raw fish, and adding a nice warmth to the salad greens. Alongside steamed green beans, purple potatoes, pretty little heirloom tomatoes and halved hardboiled eggs, the Niçoise is the king of the Substantial Salad.