One cold wintry day in London, I was dreaming about salad Niçoise — one of my favorites. It didn’t seem right to be eating something so crispy and chilly in the dead of winter, so I devised this hot version. It’s a one-pan dish and an easy cleanup. Perfect for when you are having friends for Sunday lunch or dinner but you don’t have hours to prep.
- ½ pound green beans, ends trimmed
- 1 cup cherry tomatoes, halved
- ½ cup Niçoise olives, preferably pitted
- 7 tablespoons extra-virgin olive oil, divided
- 1 large handful fresh basil leaves
- 1 yellow roasted bell pepper, roughly torn into strips
- 1 red roasted bell pepper, roughly torn into strips
- 1 dozen olive oil–packed Spanish anchovies
- Four 6-ounce tuna steaks
- Coarse salt
- Freshly ground black pepper
- 4 organic large eggs
- 1 lemon, halved
Preheat the oven to 400 degrees. Steam the green beans for 4 minutes. Immediately toss them together in a large roasting pan 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 pan. Nestle the peppers and anchovies in and around the vegetables.
Lay the tuna steaks in the middle of the pan and coat each with ½ tablespoon of olive oil and rub with a generous amount of salt and pepper. Crack each egg into a small ramekin and tuck the ramekins into the corners of the pan. 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 12 minutes, or until the eggs are just set and the tuna is cooked through but still moist. Pull the pan out, squeeze lemon over everything, and serve.