Winter tuna nicoise
Don’t wait until summer to enjoy a nice niçoise – sundried tomatoes pack in the flavour when fresh aren’t at their best.
Takes 30 minutes • Serves 4
– 450g/1lb waxy potatoes, unpeeled and thickly sliced
– 2 tbsp olive oil, plus 2 tsp for roasting
– 4 eggs
– 1 tbsp red wine vinegar
– 2 tbsp capers, rinsed
– 50g/2oz sundried tomatoes in oil, finely chopped
– ½ red onion, thinly sliced
– 100g/4oz baby leaf spinach
– 2 × 160g or 200g cans yellowfin tuna steak in spring water, drained
Preheat the oven to 200°C/180°C fan/gas 6. Toss the potatoes in the two teaspoons of oil and add some seasoning. Tip on to a large baking sheet, then roast for 20 minutes, stirring halfway, until crisp, golden and cooked through.
Meanwhile, put the eggs in a small pan of water, bring to the boil, then simmer for 8–10 minutes, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few minutes. Peel away the shells, then halve.
In a large salad bowl, whisk together the remaining oil, the 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.
Food: Winter tuna nicoise
• Per serving 332 kcalories, protein 25g, carbohydrate 23g, fat 16g, saturated fat 3g, fibre 3g, sugar 3g, salt 1.35g