Description
One of my favourite salads – tuna, roasted potato slices, sun dried tomatoes and capers all dressed in a tangy dressing and topped with hard boiled eggs.
Ingredients
Units
Scale
- 450 g potatoes, unpeeled and thickly sliced
- olive oil
- 4 eggs
- 1 tablespoon red wine vinegar
- 2 tablespoons capers, soaked and drained
- 50 g sundried tomatoes in oil, drained and finely chopped
- 1 red onion, thinly sliced
- 150 g spinach leaves
- 2 tins of tuna, drained
Instructions
- Preheat the oven to 200°C / fan 180°C / 400°F.
- Put the capers in a bowl of cold water and leave to soak for 5 minutes. Drain thoroughly and set aside.
- Put the potatoes in a bowl with a tablespoon of olive oil and season with salt and pepper. Mix until all the potatoes are coated and then lay out in a single layer on a baking tray. Bake for 25 minutes until cooked through and golden.
- Put the eggs in a pan of cold water and place over high heat until boiling. Boil for 6-8 minutes, then run under cold water for a few minutes.
- Cut the eggs in to quarters and put in a large mixing bowl. Add 2 tablespoons of olive oil and all the other ingredients and toss together until combined.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 25 minutes