Tuna Nicoise

Name: Tuna Nicoise
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 450g Potatoes; 2 tblsp Olive Oil; 4 Eggs; 1 tbls Red Wine Vinegar; 2 tblsp Capers; 20g Sunflower Oil; ½ Red Onions; 100g Spinach; 400g Tuna

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Serves 4 522 kcal per serving Prep 30 min Cook 20 min

Ingredients

450g Potatoes
2 tblsp Olive Oil
4 Eggs
1 tbls Red Wine Vinegar
2 tblsp Capers
20g Sunflower Oil
½ Red Onions
100g Spinach
400g Tuna

Instructions

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.
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.
In a large salad bowl, whisk together the remaining olive oil, red wine vinegar and capers. Season to taste.
Add the sliced red onion, spinach leaves and tuna to the dressing. Tip in the warm roasted potatoes and gently toss to combine.
Arrange the egg halves on top and serve immediately.

Tips

Blanch the green beans for only 2–3 minutes and shock them in ice water to keep them bright green and crunchy.
If using fresh tuna, sear it briefly on high heat so the center remains rare; if using canned, use high-quality tuna in olive oil.
Dress the warm potatoes with a bit of the vinaigrette immediately after boiling so they soak up the flavor.

Variations

Salmon Niçoise: Replace the tuna with grilled salmon for a richer, pinker version of the salad.
Pasta Niçoise: Add short pasta like fusilli to turn it into a more substantial pasta salad.

Storage

The components can be prepped ahead, but the salad is best assembled just before serving. Store in the fridge for up to 24 hours.

Serving Suggestions

Serve on a large platter rather than in a bowl to showcase all the beautiful individual components.
Accompany with a glass of chilled dry Rosé from Provence.