Name: Tuna Nicoise
Yield: 4 servings
Cuisine: French
Ingredients: 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

Seafood

4 servings

456 cal/serving

Instructions

Step 1

Heat oven to 400°F. Toss potatoes with 2 tsp oil and seasoning, spread on a large baking tray and roast for 20 minutes, stirring halfway, until crisp and golden.

PotatoesOlive Oil

Step 2

Place eggs in a pan of water, bring to the boil, simmer for 8–10 minutes, cool in cold water, peel and halve.

Eggs

Step 3

Whisk the remaining oil with red wine vinegar, capers and chopped tomatoes in a large salad bowl.

Olive OilRed Wine VinegarCapers

Step 4

Add red onion, spinach, tuna and roasted potatoes to the dressing and toss gently to combine.

Red OnionsSpinachTunaPotatoes

Step 5

Top the salad with the halved eggs and serve immediately.

Eggs