Tuna Nicoise Salad
A hearty French-style salad featuring boiled potatoes, tender eggs, and fresh vegetables.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| New potatoesuse 500g | 2 × £0.85300g · £0.28 per 100g | 2 × £0.85300g · £0.28 per 100g |
| Eggspack 6 · use 4 eggs | £2.10£0.35 each | £2.40£0.40 each |
| Tinned tuna in brineuse 2 tin | 2 × £0.65150g · £0.45 per 100g | 2 × £2.49568g · £0.43 per 100g |
| Cherry tomatoesnot compared | – | £0.89 |
| Spinachuse 100g | £1.77500g · £0.35 per 100g | £1.35250g · £0.52 per 100g |
| Red onionpack 1kg · use half onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Lemonnot compared | – | £5.00 |
| Basket total (full packs) | £7.82 | £11.38 |
| Cost of what this recipe uses | £4.58 | £8.48 |
| Per serving | £1.14 | £2.12 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Cherry tomatoes, Lemon.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the veg by washing the 500g new potatoes and cutting them into halves so they cook quickly. Slice the red onion into very thin rings and cut the 200g cherry tomatoes in half lengthwise.
- Place the potatoes in a large pot of cold water with a pinch of salt. Bring to a boil over high heat, then turn down to medium and simmer for 12-15 minutes until tender when pierced with a fork.
- While the potatoes de-bo, place the 4 eggs in a separate saucepan filled with cold water. Bring to a boil, remove from heat and cover for 7 minutes for jammy yolks; drain and immediately place in cold water to stop the cooking before peeling.
- Drain the cooked potatoes and let them steam dry in the col. Meanwhile, drain the 2 tins of tuna thoroughly and use a fork to break the fish into bite-sized chunks in a small bowl.
- In a large serving bowl, combine the 100g of spinach, the sliced potatoes, halved tomatoes, and red onion. Squeeze half the lemon over the vegetables and add 2 tablespoons of olive oil.
- Toss the salad gently to coat the ingredients in the dressing. Slice the peeled eggs into quarters and scatter them over the top along with the tuna chunks.
- Season the salad generously with salt and freshly cracked black pepper to taste. Taste a potato to ensure the lemon and oil balance is right, then serve immediately while the potatoes are still slightly warm.
Tips
- To save money, use any medium potatoes instead of new ones and swap fresh spinach for a bag of mixed leaves.
- To batch-cook, store the potatoes, veg, and tuna separately in the fridge for up to 2 days to keep the spinach from wilting.
- Cool leftovers and refrigerate within 2 hours; eat fridge leftovers within 48 hours and do not reheat the salad.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- New potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Spinach · about 100g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Shakshuka, Cheesy Bean & Veg Burrito Bowl. - Red onion · about 925g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Lemon · about 950g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Salmon with New Potatoes, Pancakes with lemon and sugar.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).