Tuna Niçoise recipe
 Paul Hollywood’s version of the French salad Niçoise comes with slices of fresh tuna steak and fougasse bread topped with homemade tapenade. 50g/1¾oz anchovies in oil400g/14oz pitted black olives75g/2½oz capers, drained and rinsed2-3 garlic cloves1 tsp Dijon mustard2 tsp lemon juice2 tbsp good-quality olive oilhandful fresh basil, choppedfresh black pepper 50g/1¾oz anchovies in oil 400g/14oz pitted black olives 75g/2½oz capers, drained and rinsed 2-3 garlic cloves 1 tsp Dijon mustard 2 tsp lemon juice 2 tbsp good-quality olive oil handful fresh basil, chopped fresh black pepper 2 tsp Dijon mustard1 tbsp white wine vinegar100ml/3½oz extra virgin olive oil½ lemon, juice onlypinch of salt and pepper 2 tsp Dijon mustard 1 tbsp white wine vinegar 100ml/3½oz extra virgin olive oil ½ lemon, juice only pinch of salt and pepper 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched4 tsp capers, drained and rinsed200g/7oz cooked new potatoes24 baby plum tomatoes, cut in half 4 Baby Gem lettuce 200g/7oz green beans, topped, tailed and blanched 4 tsp capers, drained and rinsed 200g/7oz cooked new potatoes 24 baby plum tomatoes, cut in half 4 tuna steaks, approximately 175g/6oz each1 tbsp olive oilsalt and freshly ground black pepper 4 tuna steaks, approximately 175g/6oz each 1 tbsp olive oil salt and freshly ground black pepper 4 soft-boiled medium eggs, peeled and halved1 tbsp chopped chives1 loaf olive sourdough fougasse 4 soft-boiled medium eggs, peeled and halved 1 tbsp chopped chives 1 loaf olive sourdough fougasse 1 loaf olive sourdough fougasse Method To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified.To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients.To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper.Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad.Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the dressing, place all ingredients in a clean jam jar. Put the lid on and shake well until the dressing has emulsified. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the salad, tear the Baby Gem leaves and place in a bowl with the remaining salad ingredients. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. To make the tuna, heat a griddle pan until hot. Rub a little olive oil on both sides of the tuna steaks and season with salt and freshly ground black pepper. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. Fry the tuna in a hot pan for two minutes on each side, or until cooked to your liking. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. To serve, drizzle two tablespoons of dressing over the salad. Very gently, using your hands, mix the salad so that it’s coated in the dressing. Arrange the salad on a large platter or board. Place the eggs around the salad. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade. Slice the tuna on the diagonal and lay slices on top of the salad. Sprinkle over the chives. Pour any remaining dressing in a jug leave on the table next to the salad. Serve with the fougasse and tapenade.