Winter tuna Niçoise

Winter tuna Niçoise

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(17 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

    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

    Olive oil

    ol-iv oyl

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

  • 4 eggs
    Eggs

    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

    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

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, questions and tips

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sazzyk66
3rd Sep, 2012
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
27th Jul, 2012
me and my parter love this! I use olives instead of capers and use a nice tesco french dressing with rocket salad!
suzannelewis
14th Apr, 2012
5.05
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.
rt1268
24th Nov, 2011
5.05
Very nice!
peskypeeza
23rd Mar, 2009
4.05
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
18th Mar, 2009
3.05
Everybody groaned when I said it was tuna salad for tea, but it was actually quite nice.
vivaldi
19th Feb, 2009
5.05
I, too, used fresh warmed tuna steaks, some green beans, and slivers of green onion tops. It's a lovely meal.
kathryndonna's picture
kathryndonna
18th Feb, 2009
5.05
whoop! meant to add the stars.
kathryndonna's picture
kathryndonna
18th Feb, 2009
5.05
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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