Warm Tuna Nicoise

Healthy & wallet friendly


  • 500g pack mini roast potatoes
  • 2 eggs
  • 200g frozen fine green beans
  • 200g cherry tomatoes, halved
  • 40g pitted black olives
  • 2 x 160g tins tuna chunks in spring water, drained
    For the horseradish dressing
  • 2 tbsp hot horseradish sauce
  • 1 lemon, zested and juiced
  • 3 tbsp extra-virgin olive oil


  1. Preheat the oven to gas 7, 220 ̊C, fan 200 ̊C. Halve the potatoes, return to their foil tray and roast for 30-35 mins until crisp.
  2. Meanwhile, cook the eggs for 6 mins in a small pan of boiling water. Use a slotted spoon to transfer to a bowl of cold water for 2 mins before peeling and quartering. Leave the boiled water in the pan.
  3. Whisk together the dressing ingredients in a large bowl; season and set aside. In the pan of water the eggs were cooked in, boil the beans for 3 mins or until cooked but still crunchy. Drain, then add to the horseradish dressing, along with the tomatoes and olives. Toss to coat.
  4. With a slotted spoon or tongs, divide the mixture between 4 plates (or use 1 large platter). Top with the tuna, potatoes and eggs, then drizzle over the dressing left in the bowl. Grind over extra black pepper to serve. 

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