Winter tuna Niçoise

This colourful salad makes the most of storecupboard ingredients – vary it for a special occasion by using fresh tuna

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 332
  • fat 16g
  • saturates 3g
  • carbs 23g
  • sugars 3g
  • fibre 0g
  • protein 25g
  • salt 1.35g


  • 450g waxy potatoes, unpeeled and thickly sliced
  • 2 tbsp plus 2 tsp olive oil
  • 4 eggs
  • 1 tbsp red wine vinegar
  • 2 tbsp caper, rinsed
  • 50g SunBlush or sundried tomatoes in oil, finely chopped
  • ½ red onion, thinly sliced
  • 100g baby spinach
  • 2 x 160g or 200g cans yellowfin tuna steak in springwater, drained


Seared tuna with warm potato salad
Roast the potatoes as above, then toss with the 2 tbsp oil, red wine vinegar, capers, tomatoes, red onion and ½ bunch chopped parsley. Brush 4 tuna steaks with a little oil, season, then cook on a hot griddle pan for 2 mins each side or until cooked to your liking. Pile the potatoes onto plates and top with the seared tuna.Tip
Choose yellowfin tuna as it is more sustainable than other varieties.


  1. 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.

  2. 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.

  3. 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, then serve straight away.

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