Winter tuna Niçoise

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Good Food

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
2. Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
3. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Seared tuna with warm potato salad

Roast the potatoes as above, then toss with the 2 tbsp oil, red wine vinegar, capers, tomatoes, red onion and ½ bunch chopped parsley. Brush 4 tuna steaks with a little oil, season, then cook on a hot griddle pan for 2 mins each side or until cooked to your liking. Pile the potatoes onto plates and top with the seared tuna.

PER SERVING

332 kcalories, protein 25g, carbohydrate 23g, fat 16 g, saturated fat 3g, fibre 0g, salt 1.35 g

Latest comments and suggestions

• Kathryn

  18 February 2009

  Kathryn commented on this recipe

  A lovely fresh recipe that went down well after momths of winter stodge. I varied it slighty with the addition of some baby salald leaves and a few steamed and chopped French beans and used boiled Pink Fir Apple potatoes rather than roast. I also used fresh tuna which worked really well and made it feel a very special dish.

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• Kathryn

  18 February 2009

  Kathryn rated and commented on this recipe

  

  whoop! meant to add the stars.

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• ~Up~

  19 February 2009

  ~Up~ rated and commented on this recipe

  

  I, too, used fresh warmed tuna steaks, some green beans, and slivers of green onion tops. It's a lovely meal.

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• Frantic Flapjack

  18 March 2009

  Frantic Flapjack rated and commented on this recipe

  

  Everybody groaned when I said it was tuna salad for tea, but it was actually quite nice.

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• LisaPisa

  23 March 2009

  LisaPisa rated and commented on this recipe

  

  Very tasty and refreshing after a few months of everything from the slow cooker! I used griddled fresh tuna rather than tinned, twas very good and will make again. We particularly liked the roasted new potato slices.

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Ingredients

• 450g waxy potatoes , unpeeled and thickly sliced
• 2 tbsp plus 2 tsp olive oil
• 4 eggs
• 1 tbsp red wine vinegar
• 2 tbsp caper , rinsed
• 50g SunBlush or sundried tomatoes in oil, finely chopped
• ½ red onion , thinly sliced
• 100g baby spinach
• 2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Gluten-free

Ingredients

• 450g waxy potatoes , unpeeled and thickly sliced
• 2 tbsp plus 2 tsp olive oil
• 4 eggs
• 1 tbsp red wine vinegar
• 2 tbsp caper , rinsed
• 50g SunBlush or sundried tomatoes in oil, finely chopped
• ½ red onion , thinly sliced
• 100g baby spinach
• 2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

PER SERVING

332 kcalories, protein 25g, carbohydrate 23g, fat 16 g, saturated fat 3g, fibre 0g, salt 1.35 g

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