Tuna Nicoise – A Perennial Favourite All Year Round

This is a regular feast in our household. There is something about the combination of eggs, earthy spinach, capers, crunchy croutons and fiery chilli that is irresistible. You can use tinned tuna, as demonstrated here, or heat up a griddle and pop on a couple of fresh tuna steaks to make this dish a bit more luxurious.

Tuna Nicoise

Ingredients serves 4

450g waxy potatoes, unpeeled and thickly sliced

2 tbsp plus 2 tsp olive oil

4 eggs

1 tbsp red wine vinegar

2 tbsp capers, rinsed

50g sundried tomato in oil, finely chopped or handful fresh cherry tomatoes

½ red onion, thinly sliced

100g baby spinach

2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

Half finely chopped red chilli

How to prepare

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 and chilli, then serve straight away. Also very good sprinkled with a few chopped fresh herbs if you have any handy.

Fabulous recipe for seared tuna here – check it out by clicking here

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3 years ago

Ah ha! An argument here in France is to potato or not to potato. That is the question. The majority of our French friends are shocked when we say we add potato! Elizabeth David says no but then she’s English… xxx

Annabel & Grace
3 years ago
Reply to  Louloulapomme

Hi Lou. Interesting… but I think we’d all agree this is such a delicious dish – with or without those pomme de terres! Best wishes, Grace

Morag Bray
Morag Bray
3 years ago

I’m veggy so make my version with butter beans, himself has the traditional.

Annabel & Grace
3 years ago
Reply to  Morag Bray

Hi Morag. Butter beans is a great idea – think I’m going to try that next time. Thanks for the tip. Best wishes, Grace