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450g Jersey potatoes – unpeeled & thickly sliced
1 tbsp red wine vinegar
2 tbsp capers (rinsed)
½ red onion thinly sliced
100g baby spinach
350g Ortiz tuna
150g fine green beans
Handful of Nutbourne tomatoes
1. Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil & some seasoning. Transfer onto a large baking tray, roast for 20 mins, stirring halfway through, until crisp, golden & thoroughly cooked through.
2. Meanwhile, bring a small pan of water to the boil, add the eggs & simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of iced cold water to cool for a few mins. Peel away the shells & cut into halves.
3. Boil green beans for 6-8 minutes. Drain & drizzle with a little oil & season with salt and pepper.
4. In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers & chopped tomatoes. Add in the onion, beans, spinach, tuna & potatoes, then gently toss together. Top with the eggs, season with salt & pepper, serve straight away.
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