A tuna nicoise with earthier flavours and thus fewer (just four!) ingredients, based on this recipe.
1. Preheat oven to 450F.
2. Wash and cube redskin potatoes. Toss quite generously with olive oil and salt, and roast for ~8 mins.
3. Wash and dry grape tomatoes. Add them to the pan with the potatoes, toss to make sure the potatoes aren’t sticking, and roast for another 6-8 mins.
4. Meanwhile, open a can of good quality tuna in olive oil, and a bag of arugula, baby spinach, or other salad leaves. When the potatoes and tomatoes are done, scoop them into your serving bowl. Toss the salad leaves in the tray to dress them in the remaining olive oil and juices; they’ll also wilt slightly in the remaining heat.
5. Combine all ingredients and serve. Optional: add pitted kalamata olives and/or a 7-minute egg; serve with crusty bread.