Tuna niçoise

Name: Tuna niçoise
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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; 25 g pack fresh basil, leaves picked, stalks finely chopped; 300 g mixed tomatoes, halved or quartered; 2 essential little gem lettuces; 150 g podded essential Waitrose Broad Beans; 150 g kalamata or other black olives, pitted; 6 anchovy fillets in oil, drained; 200 g can essential Waitrose Tuna Steak in Olive Oil

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

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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

Cook the eggs in a pan of boiling water for 8 minutes. Drain, cool, shell and halve.
Meanwhile, in a large bowl, whisk the oil, vinegar, mustard and garlic with the finely chopped basil stalks to make a dressing.
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.