Dizzy Tuna Salad Niçoise
My version of a Salad Niçoise - tuna, roasted potato slices, sun dried tomatoes and capers all dressed in a tangy dressing and topped with hard boiled eggs.
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Cooking tools:
- Mixing bowl
Ingredients
- 450 g potatoes, unpeeled and thickly sliced
- 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, drained
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