Welcome and the hot Tuna nicoise salad


So I went live earlier this week but today is my first post, I’m still working my way around but I want to get this started, the cracks will iron out later.

I’ll start with last weekends Hot Tuna Nicoise (courtesy of Gwyneth Paltrow).

Shops: I bought my Tuna (The non meat eaters steak!) from Haymans Fisheries in Oxford’s Covered Market, lovely thick steaks with a vivid red colour, the type you wouldn’t see if the fish wasn’t fresh.

Pros: This was an easy Saturday night dish and enjoyable to make, it smelt and tasted of the Med. A one pot dish, fantastic if your housemates are using all the others!

Cons: (I say cons only for the fact that I might recommend/suggest changing things) – this is my interpretation, after following the recipe.
* I would pan fry the Tuna, as you’ll have more control of how well it’s cooked.
* If you like them runny, I’d put the eggs in about 5 mins before the end.

Hot Tuna Nicoise:

SERVES 4

* 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. (If you like your eggs runny I would do the eggs bit in the last 5 mins!)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s