Niçoise bake recipe
All the elements of a niçoise salad – potatoes, anchovies, tuna and olives – but warmed through and topped with melted cheese.
Recipe from Nadiya’s Family Favourites by Nadiya Hussain, published by Michael Joseph, £20.
Ingredients
For the dressing- 5 tbsp olive oil
- 2 cloves of garlic, crushed and chopped
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley
- 2 tsp dried chives
- 0.5 tsp salt
- 5 cherry tomatoes, quartered
- 115 g green beans, cut into 2.5cm (1 inch) pieces
- 1 small red onion, thinly sliced
- 100 g pitted black olives, halved
- 3 anchovies, chopped finely
- 150 g parmesan shavings
- 8 new potatoes (about 375g/13oz)
- 4 eggs
- 2 x 170g (6oz) tins of tuna, drained
Details
- Cuisine: British
- Recipe Type: Tuna
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- Boil the new potatoes in simmering salted water for 15–20 minutes. Drain and cool, then cut into quarters.
- Lower your eggs gently into boiling water and simmer for 8 minutes. Rinse under cold water and, when cool to touch, peel from their shells and cut into quarters.
- Put the potatoes, eggs, tuna, tomatoes, beans, red onion, olives and anchovies into a 20 x 30cm (8 x 12 inch) ovenproof dish. Preheat the oven to 200°C/390°F/gas mark 6.
- To make the dressing, put the oil, garlic, vinegar, parsley, chives and salt into a bowl and mix well. Add the dressing to the baking dish and give the whole thing a good stir, making sure everything is coated well.
- Put the parmesan shavings on top and bake in the oven for about 15 minutes. This is just enough time for the dish to warm through, but also for the cheese to melt and crisp up on top. Serve straight away.
This recipe is from Nadiya’s Family Favourites by Nadiya Hussain, published by Michael Joseph, £20.
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