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Tuna Niçoise salad

Winter tuna Niçoise

Tuna Niçoise salad

Name: Tuna Niçoise salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
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 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

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.31 ratingsRate

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

Dairy-free

Gluten-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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 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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Nutrition: per serving

kcal329

low
fat14g
saturates3g
carbs24g
sugars6g

low
fibre4g
protein26g

high
salt1.05g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

TIP

Choose yellowfin tuna as it is more sustainable than other varieties.

Recipe from Good Food magazine, March 2009

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A star rating of 4.6 out of 5.31 ratings

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