Bright Tuna Nicoise Salad Niçoise salads just SCREAM Spring! Don’t you think!!?…
Bright Tuna Nicoise Salad
Niçoise salads just SCREAM Spring! 🌱 Don’t you think!!? This makes for a balanced meal anytime of day! And…I bet you have all the ingredients on hand right now! 🙌
Makes 4 servings
4 small, new potatoes, unpeeled and cut into wedges
2 Tbsps avocado or olive oil plus 2 tsp more
4-6 free range eggs
1 Tbsp red wine, or apple cider vinegar
2 Tbsps capers, rinsed
1/3 cup fresh or sundried tomatoes, chopped
½ red onion, thinly sliced
6 cups baby spinach leaves
1-2 cans yellowfin/albacore tuna steak in spring water, drained
Preheat oven to 350 degrees f. Toss the potatoes with 2 tsp of oil and some seasonings of choice (garlic + sea salt…maybe smoked paprika). Place on a large baking sheet, then roast for 20 mins, flipping halfway, until crispy, golden and cooked through.
Meanwhile, place eggs in a small pan of water, bring to the boil, then simmer for about 4-8 mins, depending on how you like them cooked. Plunge immediately into a bowl of ice water to cool for a few mins.
Peel away the shells, then gently slice into halves.
In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and sundried tomatoes.
Season with sea salt and pepper, stir in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve.
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