I like the concept of a Nicoise salad, but the reality generally leaves me feeling short-changed and slightly hungry. This is a more substantial and probably entirely blasphemous version, served hot and hefty.
First drain the tuna carefully over a small bowl or mug, reserving the oil. You’ll use this for cooking and for the dressing. If your tuna didn’t come in oil, don’t worry, just use a light cooking oil instead.
Drain and halve your potatoes and pop them in a large nonstick pan with a tablespoon of oil. Add the onion, and cook over medium heat for a few minutes, nudging with a wooden spoon or spatula to disturb. The potatoes can spit a little because they hold a lot of water from the tin, so watch out!
While the potatoes and onion are cooking, make your dressing. Measure
When the potatoes are starting to turn a golden colour, tip in the tuna and olives, and stir well to distribute. Crack the eggs into the pan and cover quickly. Turn the heat down to low for 6–8 minutes until the eggs cook to your liking. Add the spinach or salad leaves 20 seconds before serving to wilt. Serve with the dressing and extra black pepper.
Eat immediately, the fried eggs won’t keep very well. If you’re planning to make this in advance, or live alone, use boiled eggs in place of fried and it will keep for a day in the fridge. Reheat gently, or eat cold.
© Jack Monroe, 2020