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Warm tuna niçoise recipe

Warm tuna niçoise recipe

27 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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