Jersey Royal and tuna Niçoise salad

7 INGREDIENTS • 9 STEPS • 30MIN

Jersey Royal and tuna Niçoise salad

Recipe

4.4

8 ratings
Make buttery and nutty Jersey Royal potatoes the star of this light and summery salad that's quick to prepare.
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Make buttery and nutty Jersey Royal potatoes the star of this light and summery salad that's quick to prepare.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
200 g
M&S Jersey royal potatoes
or new potatoes
1 bag
(100 g)
M&S Remarksable Value red cherry tomato
2/3 bag
(200 g)
M&S extra fine beans
4
M&S free-range mixed size eggs
4-6 eggs, 1 per person
1 tin
tuna in sunflower oil
2 heads
sweet romaine lettuce
1/2 bottle
(75 ml)
M&S rich balsamic dressing

Nutrition per serving

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Calories
358kcal
Fat
10.9 g
Saturates
2.1 g
Sugars
7.0 g
Salt
249.0 mg
Love This Recipe?
Add to plan
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Jersey Royal and tuna Niçoise salad
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/ gas mark 6.
step 2
Boil the potatoes (200 g) for 20 minutes. Drain and leave until cool enough to handle.
step 3
Put tomatoes (1 bag) on a baking sheet, and roast on the top shelf of the oven until softened and starting to colour (about 15 minutes).
step 4
Boil the green beans (2/3 bag) for 3-4 minutes. Drain, then plunge in ice cold water. Drain again and pat dry with kitchen paper.
step 5
To boil the eggs (4) – if kept in the fridge, take out 30 minutes in advance. Bring a pan of water to a simmer, carefully add the eggs using a spoon. Bring the water back to a simmer, then remove the eggs after 6-7 minutes.
step 6
Plunge the eggs into cold water until cool enough to peel. Carefully peel.
step 7
Cut the potatoes into quarters. Flake the tuna (1 tin), keeping it as much as possible as large chunks.
step 8
Chop the sweet romaine (2 heads) to an inch thickness. Add to a bowl with the green beans, and toss in the salad dressing (1/2 bottle).
step 9
Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes, tuna chunks. Top each with a halved boiled egg.
step 9 Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes, tuna chunks. Top each with a halved boiled egg.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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