Thursday, April 7, 2011

Hot Nicoise Salad

I found this recipe in Food and Wine and really love the fresh flavors. It is such a good low calorie option and you can make it in under 30 minutes. Those facts aside - it is also DELICIOUS!

The recipe by Gwyneth Paltrow, who can obviously cook as well as she can sing, is one that I will cook for guests I really want to impress. I fell in love with her when she was featured with Mario Batali in the series “Spain ... on the Road Again.”  For me, it took Spanish cooking to a whole new level.

Bon Appetit!

1/2 pound green beans

1 cup grape tomatoes, halved

1/2 cup pitted Ni├žoise olives (3 ounces)

1 cup roasted red or yellow bell peppers, cut into strips

Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped

1/2 cup torn basil leaves

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Four 6-ounce, 1-inch-thick tuna steaks

4 large eggs

2 tablespoons fresh lemon juice

Preheat the oven to 400°. 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.

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

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.

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.