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| hot niçoise salad |
hot niçoise salad. a super simple, light, summer meal made all on one sheet pan (easy clean up, people! ~ yell that like oprah). use frozen tuna steaks ($6.99 for 2 steaks at whole foods) or tuna steaks from the seafood case ($25.99 per pound). this recipe was adapted from apple & moses’ mom’s cookbook, my father’s daughter that i picked up at the library. we made this using the grill instead of the oven and the result was perfect. here’s how:
you’ll need:
1 lb fresh green beans, stem end cut off
2 cups cherry tomatoes, cut in half
½ cup niçoise olives, pitted (tiny black olives, i had to pit them myself, got 'em at the whole foods olive bar)
7 tablespoons olive oil
1 handful basil
1 red pepper, roasted & peeled
1 yellow pepper, roasted & peeled
2 anchovies, spanish, olive oil packed, flat anchovies (optional)
2 tuna steaks, approx 6 ounces each
black pepper
salt
2 eggs
½ lemon
1 sheet pan
2 ramekins
you'll do:
you’ll need:
1 lb fresh green beans, stem end cut off
2 cups cherry tomatoes, cut in half
½ cup niçoise olives, pitted (tiny black olives, i had to pit them myself, got 'em at the whole foods olive bar)
7 tablespoons olive oil
1 handful basil
1 red pepper, roasted & peeled
1 yellow pepper, roasted & peeled
2 anchovies, spanish, olive oil packed, flat anchovies (optional)
2 tuna steaks, approx 6 ounces each
black pepper
salt
2 eggs
½ lemon
1 sheet pan
2 ramekins
you'll do:
preheat grill or oven to 400℉.
get ingredients in order.
defrost tuna steaks by setting in a bowl of cold h2o. (if you bought frozen kind)
broil or grill red & yellow peppers until skin is blistered black. place in zip lock bag or a bowl with cling wrap covering. allow to cool.
cut tomatoes in half.
pit olives if needed.
cut off stem end of green beans.
remove skin from peppers. cut peppers into strips.
spray ramekins with Pam or oil with fingers. crack 1 egg into ramekin. salt & pepper egg.
steam green beans + 3 tablespoons of water in a zip lock bag (or covered dish) in microwave for 6 minutes on high. DRAIN.
place egg filled ramekins on sheet pan - pick 2 corners and place.
dump tomatoes, olives and steamed green beans in the middle of sheet pan. toss with 4 tablespoons of olive oil. add salt.
add roasted peppers, torn basil and anchovies, if using. place tuna steaks on top of veggies in the middle of the sheet pan. add 1 tablespoon of olive oil to each steak, rub in and then add salt & pepper. add a drizzle of olive oil to each egg.
put sheet pan on 400℉ grill and close the lid for 12 minutes, checking after 10 minutes OR in 400℉ oven for 12 minutes. when done, eggs should be set and tuna will be moist with a center of pink. squeeze lemon over and serve. eat. yum.
get ingredients in order.
defrost tuna steaks by setting in a bowl of cold h2o. (if you bought frozen kind)
broil or grill red & yellow peppers until skin is blistered black. place in zip lock bag or a bowl with cling wrap covering. allow to cool.
cut tomatoes in half.
pit olives if needed.
cut off stem end of green beans.
remove skin from peppers. cut peppers into strips.
spray ramekins with Pam or oil with fingers. crack 1 egg into ramekin. salt & pepper egg.
steam green beans + 3 tablespoons of water in a zip lock bag (or covered dish) in microwave for 6 minutes on high. DRAIN.
place egg filled ramekins on sheet pan - pick 2 corners and place.
dump tomatoes, olives and steamed green beans in the middle of sheet pan. toss with 4 tablespoons of olive oil. add salt.
add roasted peppers, torn basil and anchovies, if using. place tuna steaks on top of veggies in the middle of the sheet pan. add 1 tablespoon of olive oil to each steak, rub in and then add salt & pepper. add a drizzle of olive oil to each egg.
put sheet pan on 400℉ grill and close the lid for 12 minutes, checking after 10 minutes OR in 400℉ oven for 12 minutes. when done, eggs should be set and tuna will be moist with a center of pink. squeeze lemon over and serve. eat. yum.
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