Tuna Nicoise
The Tuna Niçoise is a timeless French salad, balancing briny tuna, tender green beans, and creamy boiled eggs with a bright, herby vinaigrette. Its textures—crisp vegetables, silky potatoes, and delicate fish—are elevated by briny capers and olives, while the dressing ties it all together with a sharp, lemony punch. Worth making for its harmonious blend of flavors and textures, it’s a dish that feels both rustic and refined, perfect for warm evenings or a light but satisfying meal.
Ingredients
- Potatoes450g
- Olive Oil2 tblsp
- Eggs4
- Red Wine Vinegar1 tbls
- Capers2 tblsp
- Sunflower Oil50g
- Red Onions½
- Spinach100g
- Tuna400g
Nutrition
Directions
- 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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