Name: Hot Niçoise Salad
Yield: 4
Ingredients: 1/2 lb. green beans -; 1 c. halved grape tomatoes -; 1/2 c. pitted Niçoise olives -; 1 c. roasted red or yellow bell peppers -; 2 can flat anchovies packed in olive oil -; 1/2 c. torn basil leaves -; 1/2 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; Salt -; Freshly ground pepper -; 4 tuna steaks -; 4 large eggs -; 2 tbsp. fresh lemon juice -

Recipe information

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Ingredients for - Hot Niçoise Salad

1. 1/2 lb. green beans -

2. 1 c. halved grape tomatoes -

3. 1/2 c. pitted Niçoise olives -

4. 1 c. roasted red or yellow bell peppers -

5. 2 can flat anchovies packed in olive oil -

6. 1/2 c. torn basil leaves -

7. 1/2 c. extra-virgin olive oil -

8. 2 tbsp. extra-virgin olive oil -

9. Salt -

10. Freshly ground pepper -

11. 4 tuna steaks -

12. 4 large eggs -

13. 2 tbsp. fresh lemon juice -

How to cook deliciously - Hot Niçoise Salad

1. Stage

Preheat the oven to 400 degrees F. Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.

2. Stage

Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies, and basil, toss with 1/4 cup of the olive oil, and season with salt and pepper. Brush the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Set the tuna on the vegetables. Nestle 4 ramekins among the vegetables and crack an egg into each ramekin. Drizzle the eggs with 1 tablespoon of the oil and season with salt and pepper.

3. Stage

Roast the tuna, vegetables, and eggs in the center of the oven for 15 minutes, until the fish is slightly rare in the center and the egg whites are set, but the yolks are still runny.

4. Stage

Meanwhile, in a small bowl, whisk the remaining 1/4 cup of oil with the lemon juice and season with salt and pepper. Drizzle the dressing over the vegetables and tuna steaks. Transfer to plates and serve immediately.