Tuna niçoise — a fresh French salad of crisp roasted potatoes, tuna, eggs, spinach and onion in a caper and red wine vinegar dressing. Hearty, vibrant and full of flavour.
- 450g Potatoes
- 2 tblsp Olive Oil
- 4 Eggs
- 1 tbls Red Wine Vinegar
- 2 tblsp Capers
- 50g Sunflower Oil
- ½ Red Onions
- 100g Spinach
- 400g Tuna
Video
Preparation
- Heat the oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning, tip onto 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, depending on how you like them. Plunge into cold water to cool for a few minutes, then peel and cut into halves.
- In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, then tip in the onion, spinach, tuna and potatoes and gently toss together. Top with the eggs and serve straight away.
