Tuna Nicoise

Preheat your oven to 200°C (fan 180°C/gas mark 6). Begin by washing the potatoes thoroughly, then dice them into bite-sized chunks. Toss the potatoes in 2 teaspoons of olive oil and sprinkle with salt and pepper to taste. Spread them out evenly on a large baking tray to ensure they roast evenly. Place the tray in the oven and roast for about 20 minutes, stirring once halfway through. You’re looking for the potatoes to turn crisp and golden on the outside while remaining tender inside. While the potatoes are roasting, prepare the eggs. Place the eggs into a small pan filled with enough cold water to cover them. Bring the water to a boil, then reduce the heat and simmer gently for 8 to 10 minutes depending on whether you prefer medium or hard-boiled yolks. Once cooked, immediately transfer the eggs into a bowl of ice-cold water. This cool bath helps them stop cooking further and makes peeling easier. After a few minutes, carefully peel the eggs and slice each one in half. In a large salad bowl, whisk together the remaining olive oil, sunflower oil, red wine vinegar, and capers. Add finely chopped tomatoes into this dressing, seasoning with salt and pepper to enhance the flavors. Next, add the thinly sliced red onion, fresh spinach leaves, flaked tuna, and the roasted golden potatoes to the bowl. Gently toss everything together, taking care not to break up the tuna too much. Finally, arrange the halved eggs on top as a charming garnish. Serve your vibrant Tuna Nicoise salad immediately for the best experience. Tip: Enjoy it slightly chilled or at room temperature, and if desired, add a handful of olives or a slice of crusty bread to complete the meal.