zoom Roasted tuna niçoise

    Save to your scrapbook

    Roasted tuna niçoise

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Roasted tuna niçoise

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

    Serves: 2


    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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars