Tuna Nicoise

Seafood · France classic.

Ingredients

• 450g Potatoes
• 2 tblsp Olive Oil
• 4 Eggs
• 1 tbls Red Wine Vinegar
• 2 tblsp Capers
• 50g Sunflower Oil
• ½ Red Onions
• 100g Spinach
• 400g Tuna

Method

1. Season — Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning.
2. Stir — Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
3. Bring to a boil — 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.
4. Continue cooking — Plunge into a bowl of cold water to cool for a few mins.
5. Prep and chop — 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.
6. Season — Season, tip in the onion, spinach, tuna and potatoes, then gently toss together.
7. Serve — Top with the eggs, then serve straight away.

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• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup