Winter tuna Niçoise

Winter tuna Niçoise

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(19 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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
    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 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tbsp red wine vinegar
  • 2 tbsp caper, rinsed
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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


  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, questions and tips

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RosieVimes's picture
5th Oct, 2015
Really nice recipe! I substituted fresh tuna steaks for the tinned tuna & added some olives to the salad. SO good!
20th Jan, 2014
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.
12th May, 2018
Try using some of the sundried tomato oil, that’s great too!
16th Jan, 2014
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
29th Jun, 2013
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...
10th Jun, 2013
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 :)
7th May, 2013
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.
27th Apr, 2013
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.
31st Mar, 2013
Beautiful salad, I used olives instead of capers and steamed the new potato slices. lovely!
6th Oct, 2012
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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