Perfect combination and balance of flavours, this Tuna Nicoise Salad is an easy, simple and very delicious option for dinner or a packed lunch and can be served warm or cold! Topped with tinned tuna, sundried tomatoes and capers, this salad is bursting with flavours. Made better with roast baby potatoes and delicious honey and mustard dressing, this is our Better Tuna Nicoise that is both healthy and filling!
Preheat the oven to 220° C Fan. Place the potatoes in a large bowl, drizzle with a tbsp of olive oil, add the mixed dried herbs and some salt. Shake the bowl to cover the potatoes in seasoning and tip onto a baking tray, spread out. Cook in the oven for 35-40 minutes, turning them once halfway through, until tender and crispy and brown.
In the meantime, make the dressing by mixing extra virgin olive oil, mustard, honey and vinegar. Season with salt and pepper.
Cook the eggs in boiling water for 6-7 minutes. Then immediately place in cold water for a few minutes. Peel the eggs and cut them in half.
Divide the spinach between two plates. Scatter the capers, sundried tomatoes, red onion and cucumber on to. Add the tinned tuna in small piles on top.
Once potatoes are cooked, add them to the salad alongside the soft-boiled eggs and drizzle everything with honey-mustard dressing!