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Niçoise salads just SCREAM Spring!
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Beautiful Tuna Niçoise Salad
Niçoise salads just SCREAM Spring! Don’t you think? This makes for a balanced meal anytime of day!
Makes 4 servings
Ingredients:
- 4 small, new potatoes, unpeeled and cut into wedges
- 2 Tbsp avocado or olive oil plus 2 tsp more
- 4-6 free range eggs
- 1 Tbsp red wine, or apple cider vinegar
- 2 Tbsps capers, rinsed
- 1/3 cup fresh or sundried tomatoes
- ½ red onion, thinly sliced
- 4-6 cups baby spinach leaves
- 1 can yellowfin/albacore tuna steak in spring water, drained
Instructions:
Preheat oven to 350f. Toss the potatoes with 2 tsp of oil and some seasoning. Place on a large baking tray, then roast for 20 mins, stirring halfway, until crispy, golden and cooked through.
Meanwhile, place eggs in a small pan of water, bring to the boil, then simmer for about 4-8 mins, depending on how you like them cooked. Plunge immediately into a bowl of ice water to cool for a few mins.
Peel away the shells, then gently slice into halves.
In a large salad bowl, mix together the remaining oil, red wine vinegar, capers and sundried tomatoes.
Season, stir in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve.
Enjoy!
❤Rachel
Ingredients
- 4 small, new potatoes, unpeeled and cut into wedges
- 2 Tbsp avocado or olive oil plus 2 tsp more
- 4-6 free range eggs
- 1 Tbsp red wine, or apple cider vinegar
- 2 Tbsps capers, rinsed
- 1/3 cup fresh or sundried tomatoes
- ½ red onion, thinly sliced
- 4-6 cups baby spinach leaves
- 1 can yellowfin/albacore tuna steak in spring water, drained
Instructions
- Preheat oven to 350f. Toss the potatoes with 2 tsp of oil and some seasoning. Place on a large baking tray, then roast for 20 mins, stirring halfway, until crispy, golden and cooked through.
- Meanwhile, place eggs in a small pan of water, bring to the boil, then simmer for about 4-8 mins, depending on how you like them cooked. Plunge immediately into a bowl of ice water to cool for a few mins.
- Peel away the shells, then gently slice into halves.
- In a large salad bowl, mix together the remaining oil, red wine vinegar, capers and sundried tomatoes.
- Season, stir in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve.
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