Winter Tuna Niçoise

DF | GF

A beautifully bright and colourful tuna niçoise recipe. This dish is full of personality!

by BBC Good Food

Ingredients
Method

Ingredients

- 450 g waxy New potatoes (thinkly sliced)
- 2 Tbs Olive oil
- 4 Eggs
- 1 Tbs Red wine vinegar
- 2 Tbs Capers
- 50 g Cherry tomatoes
- 0.5 Red onion (thinly sliced)
- 100 g Baby spinach
- 2 Cans John West Tuna

Method

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.

Comments & Ratings

More John West recipes

	450 g waxy	New Potatoes (thinkly sliced)
	2 Tbs	Olive Oil
	4	Eggs
	1 Tbs	Red Wine Vinegar
	2 Tbs	Capers
	50 g	Cherry Tomatoes
	0.5	Red Onion (thinly sliced)
	100 g	Baby Spinach
	2 Cans	John West Tuna

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Winter Tuna Niçoise

Ingredients

Method

1

2

3

Comments & Ratings