Winter Tuna Nicoise Salad


Thinking of what to make for lunch that is light, easy to make but still winter themed? Try the Winter Tuna Niçoise! It's a delicious classic with a comforting wintery twist - ask your carer to make you this salad and enjoy together. Tuna is full of protein, and this meal is also gluten free if this is a dietary requirement.

We have adapted this recipe from the BBC Good Food website.

Ingredients:

450g waxy potatoes, unpeeled & thickly sliced

2 tbsp. plus 2 tsp olive oil

4 eggs

1tbsp red wine vinegar

2 tbsp. capers, rinsed

50g SunBlush or sundried tomato in oil, finely chopped

½ red onion, thinly sliced

100g baby spinach or kale if you prefer!

2 x 160g or 200g cans yellowfin tuna steak in springwater, drained

Squeeze of lemon

Ground pepper to taste

Method:

  1. Preheat the oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.

  2. Meanwhile, put the eggs in a small pan of water, bring to the boil, then simmer for 8-10 minutes, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few minutes. Peel away the shells, then cut into halves.

  3. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, squeeze a little bit of lemon and sprinkle on the ground pepper - enjoy! You can also add a slice of toasted sourdough bread for a little winter comfort.

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