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Tuna niçoise

Tuna niçoise

A French bistro classic that's ideal for a mid-week supper.

5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Ingredients

  • 3 British Blacktail Medium Free Range Eggs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp essential Dijon Mustard
  • 1 clove/s garlic, crushed
  • 25g pack fresh basil, leaves picked, stalks finely chopped
  • 300g mixed tomatoes, halved or quartered
  • 2 essential little gem lettuces
  • 150g podded essential Waitrose Broad Beans
  • 150g kalamata or other black olives, pitted
  • 6 anchovy fillets in oil, drained
  • 200g can essential Waitrose Tuna Steak in Olive Oil

Method

  1. Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.

  2. Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.

  3. Place the tomatoes, basil, lettuce leaves, broad beans and olives in the bowl and gently toss with the dressing. Divide between two plates. Top with the halved eggs, anchovy fillets and drained tuna.

Cook’s tip

When preparing this recipe for Nick Grimshaw and guest Aisling Bea on season 3, episode 7 of Dish, Angela added Jersey Royal potatoes and used tuna steaks from the Waitrose fish counter.

If using frozen broad beans, out of season, simply defrost by covering with just-boiled water for 1 minute. Drain and peel away the pale outer skins, so you have just the bright green inner beans.  

And to drink...

Chapel Down Bacchus

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,659kJ/ 639kcals

Fat

45.9g

Saturated Fat

8.2g

Carbohydrates

17.3g

Sugars

7.7g

Fibre

8.9g

Protein

39.2g

Salt

3.7g

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