Winter tuna Niçoise

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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• rt1268

  24 November 2011

  rt1268 rated and commented on this recipe

  

  Very nice!

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• Suzanne

  14 April 2012

  Suzanne rated and commented on this recipe

  

  A lovely fresh but filling salad, beautiful flavours and so easy to make. I added green beans and olives to give it a proper nicoise salad feel. We used tinned tuna as per the recipe, but next time I will use fresh tuna steak as that must really add something special.

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• Cupcake

  27 July 2012

  Cupcake commented on this recipe

  me and my parter love this! I use olives instead of capers and use a nice tesco french dressing with rocket salad!

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• SazzyK66

  03 September 2012

  SazzyK66 commented on this recipe

  I haven't made this yet, having always had salade nicoise in France it usually include julienned celeriac. I couldn't buy tinned celeriac, so I had to buy fresh. No idea how to prepare it, should it be raw or blanched? Any ideas?

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• Frannylou

  06 October 2012

  Frannylou commented on this recipe

  SazzyK66... You can use celeriac raw or blanched. I personally would use it raw in this recipe. If you have any celeriac left, which I'm sure you will have, It makes fab coleslaw (instead of cabbage) and lovely boiled to make celeriac mash with coarsegrain mustard stirred through. Oh and lovely soup!!!

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• Melania

  31 March 2013

  Melania rated and commented on this recipe

  

  Beautiful salad, I used olives instead of capers and steamed the new potato slices. lovely!

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• Viv

  27 April 2013

  Viv commented on this recipe

  Made quite a few changes - did not have any sun dried tomatoes so roasted some cherry tomatoes and then left to cool before adding to dressing. Also added some asparagus and little Gem lettuce to salad and used fresh tuna. Left out the capers and only used 3 eggs. Very tasty and filling will do again.

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• cherrygogo

  07 May 2013

  cherrygogo rated and commented on this recipe

  

  It was simply, easy and delicious! Used seared tuna steak instead of canned tuna and brushed the tuna with a mixture of soy sauce, garlic & ginger mince, oil & orange zest. 2 min on one side and less than 1 min on the other on a very hot pan. slice it after cool down - best tuna steak I've made. Also used semi-dried cherry tomatoes and skipped potato for less carbs. Made for 3 but 2 of us finished it at one go....definitely a winner for work day light dinner.

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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, sugar 3g, salt 1.35 g

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