Tuna Nicoise Salad
Warm roasted potatoes, jammy boiled eggs, and flaky tuna tossed in a tangy caper dressing.
Ingredients
450g baby potatoes, halved1kg
2 tbsp olive oil500ml
4 medium free-range eggs6 pack
1 tbsp red wine vinegar350ml
2 tbsp drained capers100g
50ml sunflower oil1L
1/2 red onion, finely sliced3 pack
100g baby spinach leaves240g
400g tinned tuna, drained and flaked4x145g
Method
- 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.
- 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.
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £11.41 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£15.94 est. · serves 4