Winter Nicoise Salad

The weather seems to be getting colder every day and while it may only be September I'm sure winter will be upon us before we know what hits us. I love winter food so I am always on the lookout for ways to bring stuff I love into a more wintery atmosphere. Salad Nicoise is one of my absolute favourite dishes (I'd eat it every day) and this afternoon I stumbled upon a winter version of this classic. Ingredients

• 450g waxy potatoes , unpeeled and thickly sliced

• 2 tbsp plus 2 tsp olive oil

• 4 eggs

• 1 tbsp red wine vinegar

• 50g Sun-blushed or sun-dried tomatoes in oil, finely chopped

• 1/2 red onion , thinly sliced

• 100g baby spinach

• 2 x 160g or 200g cans yellow-fin tuna steak in spring water, drained

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. Then toss with the 2 tbsp oil, red wine vinegar, tomatoes, red onion and 1/2 a bunch chopped parsley.

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. Brush 4 tuna steaks with a little oil, season, then cook on a hot griddle pan for 2 mins each side or until cooked to your liking.

4. In a large salad bowl, whisk together the remaining oil, red wine vinegar, and chopped tomatoes. Tip in the onion, spinach, potatoes, then gently toss together. Top with the eggs and tuna steaks, then serve straight away.

Tip Choose yellow-fin tuna as it is more sustainable than other varieties.

#recipes #salad #tuna #spinach