This recipe is for Claire. It’s so tasy, I think we’ve eaten it at least four times in the past fortnight.

It’s probably not Tuna Nicoise salad at all, it’s closer to a version of this warm potato and tuna salad with eggs, capers and anything else you fancy.

Ingredients:

  • Half a bag of salad – I like Florette’s Crunchy salad.
  • A tin of tuna
  • Half a cucumber
  • Cherry tomatoes, or tomberries
  • New potatoes, or salad potatoes (5 or six)
  • Three eggs
  • French beans
  • Capers
  • Chopped olives with garlic

For the dressing:

  • Cider vinegar
  • Pesto
  • Sunflower or groundnut oil

Method:

Add salad and all other chopped ingredients to bowl.

Flake a tin of tuna on top of the salad.

Cook 3 hard boiled eggs, chop up and add to the bowl.

Cook the potatoes in boiling water for just over 10 minutes.

Add the beans for the last 3 minutes.

Drain the potatoes and beans, rinse with cold water, then pop in with the salad.

Add the dressing.

This is really good served with pitta chips and avocado hummous.