Roast tuna niçoise recipe | Sainsbury`s Magazine

Ingredients

• 200g extra fine green beans
• 4 medium eggs (at room temperature)
• 1kg baby potatoes, cut into 4mm slices
• 3 tbsp olive oil, plus extra to drizzle
• 1 red and 1 yellow pepper, deseeded
• 100g mixed pitted olives
• 10 anchovy fillets in olive oil, drained
• 250g small vine tomatoes (such as Sundream)
• 4 fresh tuna steaks (as chunky as possible)
• 2 tbsp capers
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• a pinch of sugar
• 4 tbsp extra-virgin olive oil
• 1 x 30g pack basil