Quick Tuna Niçoise | Tuna Recipes

Ingredients

• 16 New Potatoes (halved)
• 4 Eggs
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• 2 tbsp Capers (rinsed)
• 50 g Sundried Tomatoes (finely chopped)
• 125 g Rocket
• 1/2 Red Onion (thinly sliced)
• 320 g Canned Tuna (drained)
• Put the potatoes in a pan of boiling water and cook until tender. At the same time boil the eggs, in a separate pan, for 6-8 minutes, peeling and cutting in to quarters when cooked.
• Meanwhile whisk together the oil, vinegar, capers and sundried tomatoes, and pour over the rocket and red onion. Gently toss in the potatoes and tuna.
• Divide onto serving plates and top with the boiled eggs.
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