Warm tuna niçoise recipe
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
- Dairy-free
- Gluten-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1350kJ 322.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 21.9gProtein 21.7gFibre 5.8g
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- 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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