France · seafood

Tuna Nicoise

Name: Tuna Nicoise
Yield: 4 servings
Cuisine: France
Ingredients: 450g Potatoes; 2 tblsp Olive Oil; 4 Eggs; 1 tbls Red Wine Vinegar; 2 tblsp Capers; 50g Sunflower Oil; ½ Red Onions; 100g Spinach; 400g Tuna

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Potatoes450 g
Olive Oil2 tbsp
Eggs4
Red Wine Vinegar1 tbsp
Capers2 tbsp
Sunflower Oil50 g
Red Onions½
Spinach100 g
Tuna400 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	477 kcal
Protein	34.3 g
Fat	24.1 g
of which saturates	3.6 g
Carbohydrate	28.9 g
of which sugars	1.8 g
Fibre	2.7 g
Salt	0.4 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

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.