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    Roasted tuna niçoise

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    *mandatory

    Roasted tuna niçoise

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2

    Ingredients

    2 British Blacktail Medium Free Range Eggs
    250g pack Waitrose 1 Diced Yellowfin Tuna
    ½ tbsp olive oil
    270g pack cherry vine tomatoes, cut into bunches
    120g pack Waitrose 1 Extra Fine Beans
    6 pitted kalamata olives, halved
    1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
    4 anchovy fillets in oil, drained and chopped
    Lemon wedges, to serve

    For the dressing
    Grated zest of 1 lemon
    1 tbsp red wine vinegar
    1 tbsp olive oil
    1 clove garlic, crushed

    Method

    1. Preheat the oven to 200°C, gas mark 6. Boil the eggs in
    a pan of boiling water for 10 minutes until hard-boiled. Drain and run under cold water to cool.

    2. Meanwhile, scatter the tuna in a small roasting tin, drizzle with the oil and toss together. Add the tomatoes and roast in the oven for 15 minutes until cooked through.

    3. Bring a pan of water to the boil and cook the beans for 3 minutes. Mix the dressing ingredients in a small bowl. Peel and halve the eggs.

    4. Drain the beans and mix them in a small bowl with the halved olives, the capers and anchovies.

    5. To serve, spoon the tuna, tomatoes, eggs, bean mix and seasoning onto a platter, drizzling with the dressing as you go. Finish with lemon wedges.

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