Lunch · French

Winter Tuna Nicoise with Crispy Roasted Potatoes

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · November 2, 2026

This is a cozy cool-weather take on the classic French salad, swapping cold boiled potatoes for crispy roasted ones that make the whole bowl feel heartier. It comes together fast with pantry staples like canned tuna and capers, and the jammy eggs on top turn it into a real meal. Perfect for a quick lunch or light dinner that still feels special.

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Winter Tuna Nicoise with Crispy Roasted Potatoes

Why you'll love this

  • Ready in about 30 minutes with mostly pantry staples.
  • Crispy roasted potatoes make it heartier than a standard Nicoise.
  • Packed with protein from tuna and eggs.
  • One bowl, big flavor, easy cleanup.

EveryDayMeal recipe

Winter Tuna Nicoise with Crispy Roasted Potatoes

Prep
10m
Cook
20m
Total
30m
Serves
4
Level
Easy

Ingredients

  • 1 pound potatoes, cut into bite-size chunks
  • 2 tablespoons olive oil, divided
  • 4 large eggs
  • 1 tablespoon red wine vinegar
  • 2 tablespoons capers, drained
  • 1/4 cup sunflower oil (or more olive oil)
  • 1/2 small red onion, thinly sliced
  • 3 cups (about 3 ounces) fresh spinach
  • 14 ounces canned tuna, drained
  • to taste salt and pepper

Equipment

  • Large baking sheet
  • Small saucepan
  • Large salad bowl
  • Whisk

Instructions

  1. Heat your oven to 400 degrees F so it is ready to crisp the potatoes quickly.
  2. Toss the potato chunks with 2 teaspoons of the olive oil and a good pinch of salt and pepper, then spread them in a single layer on a large baking sheet. Roast for about 20 minutes, stirring once halfway through, until they are golden, crisp at the edges, and tender in the center.
  3. While the potatoes roast, place the eggs in a small saucepan, cover with water, and bring to a boil. Lower to a simmer and cook 8 to 10 minutes depending on how firm you like the yolks.
  4. Drain the eggs and plunge them into a bowl of cold water for a few minutes to stop the cooking and make them easy to peel. Peel and cut each in half.
  5. In a large salad bowl, whisk together the remaining olive oil, the sunflower oil, red wine vinegar, and capers with a little salt and pepper so you have a bright, briny dressing.
  6. Add the sliced onion, spinach, drained tuna, and warm roasted potatoes to the bowl, then toss gently so everything is lightly coated without breaking up the tuna too much.
  7. Arrange the halved eggs on top and serve right away while the potatoes are still warm.

Tips from the kitchen

  • Toss the potatoes into the salad while still warm so they soak up the dressing and wilt the spinach slightly.
  • For jammy yolks, pull the eggs at 8 minutes; for fully set, go the full 10.
  • Pat the canned tuna dry before adding so the dressing stays bright and does not get watery.

Estimated nutrition per serving: 420 cal · 32g protein · 24g carbs · 22g fat

Make it your own

  • Swap spinach for arugula or mixed greens if that is what you have.
  • Add halved cherry tomatoes and olives for a more classic Nicoise feel.
  • Use canned salmon in place of tuna.

Storing & make-ahead

Best eaten fresh, but you can store leftovers (without the eggs tossed in) in an airtight container in the fridge for up to 2 days. Add fresh greens and eggs when serving, since the spinach wilts over time.

Good to know

Can I use tuna in oil or water?
Either works. Tuna in olive oil adds richness, while water-packed is leaner. Just drain well before adding.
Can I make this ahead?
Roast the potatoes and boil the eggs ahead, then toss everything together just before serving so the greens stay crisp.
What potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape and crisp up nicely.
Is this served warm or cold?
It is best slightly warm, with the roasted potatoes just out of the oven over the cool greens and tuna.

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