Tuna Niçoise

Ingredients

• 450 gPotato
• 2 tbspOlive oil
• 4 pcsEgg
• 1 tbspVinegar
• 2 tbspCapers
• 50 gSunflower oil
• 0.5 pcsOnion
• 100 gLeaf spinach
• 400 gTuna
• 200 gTomato
• 1 tspSalt
• 1 pinchPepper

Instructions

1. 1

   Roast the potatoes

   • Preheat the oven to 200°C (fan 180°C).
   • Wash and halve or quarter the potatoes so they cook evenly.
   • Toss the potatoes with 2 tbsp olive oil, salt and pepper, spread on a baking tray and roast for 20 minutes, stirring halfway, until golden and cooked through.
2. 2

   Boil the eggs

   • Place the eggs in a small pan, cover with cold water and bring to the boil.
   • Reduce to a simmer and cook for 8–10 minutes.
   • Cool the eggs in cold water, peel and halve.
3. 3

   Make the dressing and assemble

   • Whisk together the sunflower oil, red wine vinegar, capers and chopped tomatoes in a large bowl; season with salt and pepper.
   • Add the chopped red onion, spinach, tuna and roasted potatoes and toss gently.
   • Top with the halved eggs and serve immediately.