TUNA NIÇOISE

THIS DISH HAS ALL THE ACCOUTREMENTS OF A SALADE NIÇOISE, BUT THE INGREDIENTS ARE ALL BAKED TO CREATE A DELICIOUSLY BALANCED MEAL. IT’S FULL OF ROBUST FLAVOUR AND TEXTURE, JUST AS THE FRENCH CHEFS IN NICE WOULD WANT IT TO BE, NICE OF COURSE BEING THE ORIGIN OF THE CLASSIC SALAD. I LOVE TO SERVE IT WITH SOME FRESH CIABATTA BREAD TO SOAK UP THE EXTRA SAUCE.

OVEN – LARGE BAKING DISH

4 Tbsp olive oil

8–10 baby potatoes, halved

140g extra-fine green beans

1 cup baby tomatoes

4 anchovies (optional)

140g black olives, pitted

⅔ cup canned chopped tomatoes

1 tsp chopped garlic

1½ cups chicken stock

4 × 120g fresh tuna steaks

salt and pepper to taste

±2 Tbsp Dijon mustard for smearing

4 lemon wedges for serving

1.Preheat the oven to 180°C.

2.Drizzle the olive oil in a baking dish and roll the potatoes in the oil. Bake for approximately 15 minutes or until they have softened. Add the green beans, baby tomatoes, anchovies (if using) and olives, roll them around in the oil to coat and bake for 5 minutes. Add the canned tomatoes, garlic and stock and stir through.

3.Season the tuna steaks generously with salt and pepper, smear the Dijon mustard on both sides and place in the baking dish. Bake for a final 3—5 minutes, turning once, or until the tuna is done to your liking.

4.Garnish as desired and serve with lemon wedges.