Name: Spring tartines Niçoises
Yield: 4
Ingredients: 2 small globe artichokes; 2 eggs; 200 gm green beans, trimmed; 300 gm cherry tomatoes, halved; 2 radishes, thinly sliced; 2 tbsp flat-leaf parsley, coarsely torn; Juice of 1 lemon; 2 tbsp extra-virgin olive oil; 4 thick slices rye sourdough bread; 1 garlic clove, halved; For spreading: mayonnaise; 300 gm tinned tuna, drained, flaked

Ingredients

2 small globe artichokes

2 eggs

200 gm green beans, trimmed

300 gm cherry tomatoes, halved

2 radishes, thinly sliced

2 tbsp flat-leaf parsley, coarsely torn

Juice of 1 lemon

2 tbsp extra-virgin olive oil

4 thick slices rye sourdough bread

1 garlic clove, halved

For spreading: mayonnaise

300 gm tinned tuna, drained, flaked

Method

Main

1.Remove tough outer leaves of artichokes, halve, remove hairy choke with a teaspoon (discard), slice into thin wedges and toss in lemon juice to prevent discolouring.

2.Cook eggs in a saucepan of simmering water until soft-boiled (7 minutes), refresh and peel. Halve just before serving.

3.Meanwhile, blanch beans until bright green (1 minute), refresh, drain and transfer to a large bowl. Add artichoke, tomatoes, radish, parsley, lemon juice and oil, season to taste, toss to combine and set aside.

4.Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes), then rub with garlic. Spread with mayonnaise, top with tuna, then salad and eggs, season to taste and serve.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin

Ingredients

Method

Main

Related stories