Tuna Niçoise

Ingredients

• 1 lbpotatoes
• 2 tbspolive oil
• 4eggs
• 1 tbspred wine vinegar
• 2 tbspcapers
• 3 1/2 tbspsunflower oil
• 1/2red onion, thinly sliced
• 3 1/2 ozspinach
• 14 oztuna
• 3tomatoes, quartered

Method

1. 1

   Heat the oven to 400°F/350°F fan/gas 6. Toss the potatoes with 2 tsp of the olive oil and plenty of seasoning, spread them on a large baking sheet and roast for 20 minutes, turning them once, until crisp and golden.

2. 2

   Meanwhile, lower the eggs into a small pan of water, bring it to the boil and simmer for 8–10 minutes depending on how set you like the yolk.

3. 3

   Tip the eggs into cold water and leave them a few minutes, then peel them and cut each one in half.

4. 4

   In a large salad bowl, whisk the rest of the olive oil and the sunflower oil with the red wine vinegar, the capers and the quartered tomatoes, and season it.

5. 5

   Add the sliced red onion, the spinach, the tuna and the warm roast potatoes and turn everything through the dressing with your hands.

6. 6

   Arrange the egg halves on top and serve straight away.