Photo: Giovanna Gomes
Winter tuna Niçoise
9 ingredients
10 min + 20 min
Serves 4
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This colourful salad makes the most of storecupboard ingredients - vary it for a special occasion by using fresh tuna
Estimated Nutrition (whole recipe, rough)
816
Calories
68g
Protein
36g
Fat
54g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Yellowfin Tuna | 100g cooked | 132 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g waxy potatoes , unpeeled and thickly sliced
- 2 tbsp plus 2 tsp olive oil
- 4 eggs
- 1 tbsp red wine vinegar
- 2 tbsp caper , rinsed
- 50g SunBlush or sundried tomatoes in oil, finely chopped
- ½ red onion , thinly sliced
- 100g baby spinach
- 2 x 160g or 200g cans yellowfin tuna steak in springwater, drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes