Roast tuna niçoise
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Roast tuna niçoise
Elevate the classic French salad to dinner-party status with this sunshine-filled traybake
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
745Kcal
Fat
37gr
Saturates
6gr
Carbs
51gr
Sugars
10gr
Fibre
10gr
Protein
47gr
Salt
1.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 200g extra fine green beans
- 4 medium eggs (at room temperature)
- 1kg baby potatoes, cut into 4mm slices
- 3 tbsp olive oil, plus extra to drizzle
- 1 red and 1 yellow pepper, deseeded
- 100g mixed pitted olives
- 10 anchovy fillets in olive oil, drained
- 250g small vine tomatoes (such as Sundream)
- 4 fresh tuna steaks (as chunky as possible)
- 2 tbsp capers
For the dressing
- 1 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- a pinch of sugar
- 4 tbsp extra-virgin olive oil
- 1 x 30g pack basil
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, with a large shallow roasting tray (about 30cm x 40cm) in the oven to get hot.
- Cook the green beans in a pan of boiling water for 2 minutes, remove and refresh in cold water, then drain well. Boil the eggs for 6-7 minutes, depending on how fudgy you want the yolks to be. Refresh in cold water and set aside.
- Toss the potato slices with 2 tablespoons of olive oil and some seasoning in a large bowl. Spread out evenly on the hot roasting tray and roast for 15 minutes or until golden brown underneath.
- Meanwhile, slice the peppers into thin wedges and add these to the bowl, along with the beans, olives and 1 tablespoon of olive oil; toss together. When the potatoes have had 15 minutes, give them a good stir then tip the veg and olives on top. Dot the anchovy fillets around randomly, then add the tomato vines to the tray. Roast for 15 minutes.
- Meanwhile, preheat a griddle pan or frying pan until smoking hot. Pat the tuna steaks dry with kitchen paper, season and drizzle with a little oil. Add to the very hot pan and sear for 60 seconds on one side and 30 seconds on the other; just enough to get a bit of colour on them. You can skip this step if you want, but it helps the tuna stay more succulent as well as adding colour.
- For the dressing, whisk the mustard and vinegar together with seasoning and a pinch of sugar, then whisk in the olive oil. Finely chop the basil and mix into the dressing; set aside.
- Add the seared tuna to the tray of roasted veg, scatter on the capers and return to the oven for 3-5 minutes, until cooked to your liking. Peel the hard-boiled eggs and cut in half.
- To serve, add the eggs and drizzle with the basil dressing.
