Tuna Nicoise Salad

Instructions

1. 1

   Preheat Oven for Potatoes

   8 min

   Set your oven to 200°C (fan 180°C, gas mark 6) to ensure it's hot enough for roasting. In a mixing bowl, combine 450g of potatoes with 30ml of olive oil and add salt and pepper to taste. Spread the potatoes evenly on a large baking tray and roast for about 20 minutes, stirring halfway through to promote even browning, until they are golden and crispy on the outside.

2. 2

   Boil Eggs for Salad

   40 min

   In a small saucepan, add 4 eggs and cover them with cold water. Bring the water to a boil over medium heat, then reduce the heat and let the eggs simmer for 8 to 10 minutes based on how firm you prefer the yolk. Once cooked, immediately transfer the eggs to an ice bath or bowl of cold water to stop the cooking process; once cool, peel and slice them in half.

3. 3

   Mix Salad Ingredients

   6 min

   In a large salad bowl, whisk together 50g of sunflower oil, 15ml of red wine vinegar, and 30g of capers to create a dressing. Season this mixture with salt and pepper, then add ½ of a red onion (finely diced), 100g of spinach, and 400g of tuna (drained). Finally, incorporate the roasted potatoes, tossing everything gently to ensure an even distribution of flavors.

4. 4

   Assemble and Serve Salad

   2 min

   Carefully place the halved boiled eggs on top of the salad mixture for an appealing presentation. Serve the salad immediately to enjoy the contrast of warm potatoes and fresh vegetables.