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.
Ingredients serves 4
450g waxy potatoes, unpeeled and thickly sliced
2 tbsp plus 2 tsp olive oil
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.