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Warm tuna niçoise recipe

25 ratings

Horseradish sauce is not just for serving alongside roast beef on a Sunday! This peppery dressing helps cut through the rich tuna, crispy roasted potatoes and soft boiled eggs in this updated, healthy and wallet-friendly niçoise salad. See method

Serves 4
10 mins to prepare and 30 mins to cook
322 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

500g pack mini roast potatoes
2 eggs
200g frozen fine green beans
200g cherry tomatoes, halved
40g pitted black olives
2 x 160g tins tuna chunks in spring water, drained

For the horseradish dressing

2 tbsp hot horseradish sauce
1 lemon, zested and juiced
3 tbsp extra-virgin olive oil

Each serving contains

Energy
1350kj
322kcal 16%
Fat
16g 23%
Saturates
3g 14%
Sugars
8g 9%
Salt
1.2g 21%

of the reference intake
Carbohydrate 21.9g Protein 21.7g Fibre 5.8g

Method

Preheat the oven to gas 7, 220 ̊C, fan 200 ̊C. Halve the potatoes, return to their foil tray and roast for 30-35 mins until crisp.
Meanwhile, cook the eggs for 6 mins in a small pan of boiling water. Use a slotted spoon to transfer to a bowl of cold water for 2 mins before peeling and quartering. Leave the boiled water in the pan.
Whisk together the dressing ingredients in a large bowl; season and set aside. In the pan of water the eggs were cooked in, boil the beans for 3 mins or until cooked but still crunchy. Drain, then add to the horseradish dressing, along with the tomatoes and olives. Toss to coat.
With a slotted spoon or tongs, divide the mixture between 4 plates (or use 1 large platter). Top with the tuna, potatoes and eggs, then drizzle over the dressing left in the bowl. Grind over extra black pepper to serve.

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