1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the beans, tomatoes, olives and anchovies in a medium baking tray and drizzle over ½ tbsp of the oil. Toss to combine, then season and roast for 20 minutes, until the vegetables are tender and golden brown.

2

Meanwhile, brush a nonstick griddle pan with the remaining oil and set over a medium-high Warm Niçoise-style salad It’s easy to feel intimidated by cooking fish, but griddling fillets straight from frozen helps to keep this recipe simple heat. Griddle the tuna steaks, from frozen, for 10 minutes, turning once, until cooked through. Remove from the pan and set aside to rest while you poach the eggs.

3

To poach the eggs, heat a large pan of salted water until it just starts to bubble, then stir in the vinegar to create a whirlpool. Crack an egg into a ramekin, then slide the egg into the water. Repeat with the remaining eggs and cook for 2-3 minutes, then remove with a slotted spoon and put on kitchen paper to dry.

4

To make a dressing, whisk the lemon juice, mustard, honey and 75ml water in a small jug until combined. Season to taste.

5

Top the roasted veg with the tuna and eggs, then drizzle over the dressing to serve.