Tuna Nicoise
A classic French tuna Nicoise-inspired salad with potatoes, eggs, spinach and capers, dressed with olive oil and red wine vinegar.
Steps
- 1
Preheat the oven to 200°C 200 °C · 392 °F · Gas 6 · Medium heat (fan 180°C 180 °C · 356 °F · Gas 4 · Medium heat, gas mark 6). Toss the potatoes with 2 tablespoons of olive oil and some seasoning, spread onto a large baking tray and roast for 20 minutes, stirring halfway, until crisp, golden and cooked through.
- 2
Meanwhile, place the eggs in a small pan of water; bring to the boil, then simmer for 8–10 minutes depending on how you like them cooked. Plunge into cold water to cool for a few minutes. Peel and halve.
- 3
In a large salad bowl, whisk together the olive oil, red wine vinegar, capers and chopped tomatoes. Season, add the onion, spinach, tuna and potatoes, then gently toss. Top with the eggs and serve immediately.
