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Hot Nicoise Salad

This is a recipe from Gwyneth's book. 


  • * 225g green beans ends trimmed* 225g cherry tomatoes halved* 75g niçoise olives (preferably pitted)* 7 tablespoons extra virgin olive oil* 1 large handful fresh basil leaves* 1 yellow roasted bell pepper (see page 69), roughly torn into strips* 1 red roasted bell pepper (see page 69), roughly torn into strips* 12 olive-oil-packed Spanish anchovies* 4 x 175g tuna steaks about 2cm thick* coarse salt* freshly ground black pepper* 4 organic large eggs* 1 lemon, halved, for squeezing


  • 1. Preheat the oven to 200C/180C fan/gas 6.2. Steam the green beans for 4 minutes. Immediately toss them in a large roasting tin (about 30cm x 34cm) together with the tomatoes, olives and 4 tablespoons of the olive oil, crushing the tomatoes slightly with your hands. Tear in the basil and push the mixture around the perimeter of the tin. Nestle the peppers and anchovies in and around the vegetables. Lay the tuna steaks in the middle of the tin and coat each with ½ tablespoon of olive oil and rub with a generous amount of salt and pepper.3. Crack each egg into a small ramekin and tuck the ramekins into the corners of the tin. Drizzle each egg evenly with the remaining tablespoon of olive oil and sprinkle with salt and pepper. Stick the whole thing in the oven for 10-12 minutes, or until the eggs are just set and the tuna is cooked through but still moist. Pull the tin out, squeeze lemon over everything and serve.