Tuna Niçoise roll

Name: Tuna Niçoise roll
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 ciabatta rolls; 1 medium free range egg; 5 tsp olive oil; 240 g pack No.1 MSC Yellowfin Tuna Steaks; 2 No.1 Red Choice Tomatoes, sliced; 4 tsp red wine vinegar; 30 g cucumber, finely sliced; ¼ small red onion, finely sliced; 9 pitted Kalamata olives, torn; 6 anchovy fillets; 8 basil leaves

Our take on the classic French 'pan bagnat' is a winner for lazy weeknights.

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Low in saturated fatHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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2 ciabatta rolls
1 medium free range egg
5 tsp olive oil
240g pack No.1 MSC Yellowfin Tuna Steaks
2 No.1 Red Choice Tomatoes, sliced
4 tsp red wine vinegar
30g cucumber, finely sliced
¼ small red onion, finely sliced
9 pitted Kalamata olives, torn
6 anchovy fillets
8 basil leaves

Preheat the oven to 200ºC, gas mark 6. Heat the ciabatta rolls according to pack instructions. Meanwhile, boil the egg in a small pan of water for 8 minutes, then cool under cold water, peel and slice.
Heat 1 tsp oil in a small frying pan over a medium-high heat. Season the tuna steaks and fry for 1-2 minutes on each side or until golden on the outside, opaque all over and cooked to your liking. Set aside
To assemble, split open the ciabatta rolls. Arrange the sliced tomatoes on the bases and drizzle 1 tsp oil and 1 tsp vinegar over each. Arrange the cucumber, red onion and olives on top of the tomatoes, then sit a tuna fillet on top. Pile the sliced egg and anchovies on top of the tuna, then drizzle each with another 1 tsp oil and 1 tsp vinegar; season. Finish with the basil leaves and the ciabatta lids, squashing the rolls down a little. Serve straight away.

Typical values per serving when made using specific products in recipe