Salt-roasted potato nicoise

Name: Salt-roasted potato nicoise
Yield: 4
Ingredients: 1kg rock salt; 4 each purple and pink potatoes (from farmers’ markets) or 8 small desiree potatoes; 250g vine-ripened cherry tomatoes; 2 tbs white wine vinegar; 1/4 cup (60ml) extra virgin olive oil, plus extra to brush; 1/4 cup (30g) chopped pitted green olives; Juice of 1/2 lemon; 2 x 200g tuna steaks; Blanched yellow beans, cos lettuce leaves and soft-boiled eggs, to serve

Rate now

Jump to recipe

by Warren Mendes

delicious. team

Aug 02, 2016

This gluten-free, potato nicoise is a healthy, easy recipe to start your week right.

1kg rock salt
4 each purple and pink potatoes (from farmers’ markets) or 8 small desiree potatoes
250g vine-ripened cherry tomatoes
2 tbs white wine vinegar
1/4 cup (60ml) extra virgin olive oil, plus extra to brush
1/4 cup (30g) chopped pitted green olives
Juice of 1/2 lemon
2 x 200g tuna steaks
Blanched yellow beans, cos lettuce leaves and soft-boiled eggs, to serve

Method

1.

Preheat oven to 200°C. Place salt on a baking tray. Using a fork, prick holes in each potato, then place on salt.
2.

Roast for 1 hour or until tender. Add tomatoes for the final 10 minutes of cooking or until starting to collapse.
3.

To make dressing, combine vinegar, oil, olives and lemon juice in a bowl. Season. Preheat a frypan over high heat. Pat tuna dry with paper towel, then brush with oil.
4.

Season. Cook for 1 minute each side or until seared but still rare in the centre. Rest, loosely covered with foil, for 5 minutes.
5.

Serve potatoes with tomatoes, beans, cos, eggs, thinly sliced tuna and dressing.