- 450g waxy potatoes, unpeeled and thickly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp plus 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp red wine vinegar
- 2 tbsp caper, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 50g SunBlush or sundried tomato 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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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.
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.
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.
Choose yellowfin tuna as it is more sustainable than other varieties.