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Winter tuna Niçoise

Winter tuna Niçoise

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(15 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This colourful salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal332
  • fat16g
  • saturates3g
  • carbs23g
  • sugars3g
  • fibre0g
  • protein25g
  • salt1.35g
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Ingredients

  • 450g waxy potatoes, unpeeled and thickly sliced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp plus 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 egg

    Egg

    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

    kay-per

    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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Method

  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.

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Comments (18)

rosievimes's picture
5

Really nice recipe! I substituted fresh tuna steaks for the tinned tuna & added some olives to the salad. SO good!

grannytracey's picture

this was really LOVELY ! just eaten outside, we live in Hong Kong and it's 20 degrees, best N/Salad i've ever made ! however, i did swap sundried tom's for sweet baby cherry tom's and the spinach for a variety of "Chinese Lettuce" which is similar to Romaine, and used some of the tuna oil in the dressing.

frederico11's picture
5

Wow! This was fantastic. I made it with sliced maris piper potatoes (not peeled), par boiled and baked. I used chives instead of red onion, and fresh tuna steaks. I also didn't let the eggs cool, just ran them under the cold tap for a couple of seconds so I could peel them. It tasted and looked beautiful, highly recommended.

hrgoddess's picture
5

It was 100 degrees outside yesterday so was looking for minimum cooking experience in my non-air conditioned house! Found this perfect recipe on GF even though it is entitled "winter" Nicoise. I made twice the dressing and added French green beans and a couple of left-over anchovies. Family enjoyed it tremendously. Need something light for tonight too as the forecast is 102 for today...

dlooker1's picture
5

Absolutely loved it! Full of flavour and satisfying. WHen roasting the potatoes in the oven I sprinkled some smoked paprika over them along with salt and pepper, just to warm it up :)

cherrygogog's picture
5

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.

vivienbareford's picture

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.

melania_ishak's picture
5

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

frannylou's picture

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!!!

sazzyk66's picture

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?

cupcake27's picture

me and my parter love this!

I use olives instead of capers and use a nice tesco french dressing with rocket salad!

suzannelewis's picture
5

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.

peskypeeza's picture
4

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.

Frantic Flapjack's picture
3

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

vivaldi's picture
5

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

kathryndonna's picture
5

whoop! meant to add the stars.

kathryndonna's picture
5

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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