Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

A handful of coriander (cilantro) leaves to garnish

Cut the fish into attractive slender lengths and finely chop the chilli.

Mix the fish and chilli with the onion, prawns (shrimp), salt and pepper, lemon juice, rind and juice of the limes, vodka and chilli oil and leave to marinate for 2–4 hours, or overnight, in a shallow dish under clingfilm (plastic wrap).

Arrange the fish salad and all its juices on a serving plate with the lamb’s lettuce (mâche) and sprinkle with a little chopped coriander (cilantro).

Alternatively, serve the salad on individual plates with slices of (GF) sourdough bread to mop up the juices.

Tuna Fish Carpaccio with Mint and Caper Salad

It has recently been claimed that eating fresh tuna twice a week has helped some people with stiff joints to feel more mobile. Tuna is an oily fish – which is no doubt why it might help ease stiff joints – but in this recipe the fat content is kept very low by serving it in wafer thin slices with an oil-free dressing. This dish must be ultra fresh otherwise it is not worth making.

Serves 4

2–4 wafer thin slices of fresh fillet of tuna per person

85g/3oz/4 handfuls of fresh rocket (arugula) leaves

Salt and freshly ground black pepper

1 mild red chilli, seeded and finely chopped

5 spring onions (scallions), trimmed and finely sliced

4 small fresh plum tomatoes, skinned, seeded and finely chopped

1 small cucumber, peeled, halved lengthways and seeded

1 heaped teaspoon of (GF) Dijon mustard

2 tablespoons of red wine vinegar

½ clove of garlic, peeled and crushed

A handful of chopped fresh mint leaves

2 tablespoons of good quality capers (not in malt vinegar)

Grated zest of 1 large lemon

Juice of 1 large orange

A small bunch of fresh parsley, chopped

Ask the fishmonger to slice the tuna into wafer thin slices for you or do it yourself using a very sharp knife.

Arrange the rocket (arugula) leaves on four large plates. Place the tuna slices on the salad leaves and season it all with a little pepper.

In a bowl, mix the chilli with the onions and tomatoes and season to taste with salt and pepper.

Chop the cucumber into tiny pieces and add to the bowl of tomatoes. Stir in the mustard, followed by the vinegar and garlic. Now mix in the chopped mint, capers, lemon zest and orange juice and stir gently until it is blended.

If you find the dressing too strong, then add a teaspoon of water at a time until the taste is to your liking.

Spoon the salad and juices over the tuna carpaccio and sprinkle with the chopped parsley.

Serve with baby new potatoes.

Fresh Tuna and Quails’ Egg Salad Niçoise

A perfect main course for the summer, easy to prepare and to transport outside with a couple of cool bottles of wine and fresh (GF) bread to mop up the dressing.

Serves 6 (or 12 as a starter)

1kg/2.2lb/7 cups of baby new potatoes, scrubbed

600g/21oz/7 cups of French dwarf (green) beans, topped and tailed

24 baby tomatoes, wiped and halved

1 small red onion, very finely sliced

24 black olives, stoned (pitted)

3 tablespoons of chopped fresh parsley

Salt and freshly ground black pepper

24 quails’ eggs, hard boiled for 3 minutes in boiling water, then transferred to cold water

12 anchovy fillets, drained and halved

3 tablespoons of virgin olive oil

2 tablespoons of lemon juice

1 large clove of garlic, peeled and crushed

6 large fresh tuna steaks or 12 small

Extra olive oil

Cook the potatoes in salted boiling water until just soft. Drain and put in a large dish.

Cook the beans, ensuring that they remain crunchy. Drain and refresh under cold water and mix with the potatoes.

Now add the tomatoes, onion, olives, half the parsley, salt and pepper. Peel and halve the eggs and mix into the salad. Add the anchovies.