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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
