Tuna Nicoise
A bright, classic Tuna Niçoise with roasted potatoes, tender eggs, crisp spinach and tangy caper-vinegar dressing — hearty, fresh and ready in under an hour.
Servings
4
Difficulty
Easy
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Ingredients
main
- 450 g potatoes
- 0.03 l olive oil
- 4 pcs eggs
- 0.015 l red wine vinegar
- 2 tbsp capers
- 50 g sunflower oil
- 0.5 pcs red onion
- 100 g spinach
- 400 g tuna
Directions
- Heat oven to 200C (fan 180C/gas 6). Toss the potatoes with 2 tsp oil and seasoning, spread on a large baking tray and roast for 20 minutes, stirring halfway, until crisp, golden and cooked through.
- Meanwhile, put the eggs in a small pan of water, bring to the boil, then simmer for 8–10 minutes to desired doneness. Plunge into cold water, cool for a few minutes, peel and cut in half.
- In a large salad bowl whisk together the remaining oil, red wine vinegar and capers (and chopped tomatoes if using) to make the dressing. Season and add the onion, spinach, tuna and roasted potatoes, then gently toss together.
- Top the salad with the halved eggs and serve immediately.