Tuna Nicoise

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

Instructions

1. Preheat the oven to 200°C / 180°C fan / Gas mark 6. Wash and, if needed, peel the potatoes, then cut into large chunks. Toss with some of the olive oil, season with salt and pepper, and spread out on a large baking tray. Roast for about 20 minutes, turning halfway through, until golden and tender.
2. Meanwhile, place the eggs in a small saucepan, cover with cold water and bring to the boil. Simmer for 8–10 minutes, depending on how set you like the yolks. Transfer to cold water to cool, then peel and cut in half.
3. In a large salad bowl, whisk together the remaining olive oil, red wine vinegar and capers. Season to taste.
4. Add the sliced red onion, spinach leaves and tuna to the dressing. Tip in the warm roasted potatoes and gently toss to combine.
5. Arrange the egg halves on top and serve immediately.

instructions_source: editorial-classic