Dizzy Tuna Nicoise Salad

Name: Dizzy Tuna Nicoise Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: European, Mediterranean, French
Ingredients: 450 g potatoes, unpeeled and thickly sliced; 1 tablespoon olive oil; 4 eggs; 1 tablespoon red wine vinegar; 2 tablespoons capers, soaked and drained; 50 g sundried tomatoes in oil, drained and finely chopped; 1 red onion, thinly sliced; 150 g spinach leaves; 2 tins of tuna in spring water, drained

6 steps

Prep:20minCook:25min

Updated at: Thu, 09 Jul 2026 16:00:24 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories255.2 kcal (13%)

Total Fat10.3 g (15%)

Carbs22.9 g (9%)

Sugars2.3 g (3%)

Protein18.7 g (37%)

Sodium340.1 mg (17%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

450gpotatoes

unpeeled and thickly sliced

1 tablespoonolive oil

4eggs

1 tablespoonred wine vinegar

2 tablespoonscapers

soaked and drained

50gsundried tomatoes in oil

drained and finely chopped

1red onion

thinly sliced

150gspinach leaves

2tins of tuna in spring water

drained

Instructions

Step 1

Preheat the oven to 200°C / fan 180°C / 400°F.

Step 2

Put the capers in a bowl of cold water and leave to soak for 5 minutes. Drain thoroughly and set aside.

Step 3

Put the potatoes in a bowl with a tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and then lay out in a single layer on a baking tray. Bake for 25 minutes until cooked through and golden.

Step 4

Put the eggs in a pan of cold water and place over high heat until boiling. Boil for 6-8 minutes, then run under cold water for a few minutes.

Step 5

Cut the eggs in to quarters and put in a large mixing bowl. Add 2 tablespoons of olive oil and all the other ingredients and toss together until combined.

Step 6

Serve immediately.