Ingredients
- Potatoes (450 g)
- Olive Oil (30 ml)
- Eggs (4)
- Red Wine Vinegar (15 ml)
- Capers (30 g)
- Sunflower Oil (50 g)
- Red Onion (½)
- Spinach (100 g)
- Tuna (400 g)
Instructions
Steps
- Preheat your oven to 200°C (fan 180°C, gas mark 6). Combine 450g of potatoes with 2 tablespoons of olive oil and season to taste. Spread them out on a large baking tray and roast for 20 minutes, stirring halfway through, until they are golden and crispy.
- While the potatoes are roasting, place 4 eggs in a small saucepan filled with water. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, depending on your preferred doneness. After cooking, transfer the eggs to a bowl of cold water to cool, then peel and cut them in half.
- In a large salad bowl, mix 50g of sunflower oil, 1 tablespoon of red wine vinegar, 2 tablespoons of capers, and chopped tomatoes. Season the mixture, then add ½ of a red onion, 100g of spinach, 400g of tuna, and the roasted potatoes. Toss everything gently to combine.
- Top the salad with the halved eggs and serve immediately.