Asparagus & tuna salad

Asparagus & tuna salad

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(6 ratings)

Prep: 20 mins Cook: 12 mins

Easy

Serves 2
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal490
  • fat17g
  • saturates3g
  • carbs45g
  • sugars8g
  • fibre10g
  • protein36g
  • salt0.8g
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Ingredients

  • 8 baby new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 medium egg
  • 125g pack asparagus, woody ends removed

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 185g can tuna, drained and flaked into very large chunks

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • small handful small black olives, halved
  • 1 romaine lettuce, leaves torn into chunks
  • crusty bread, to serve

For the dressing

  • 1 shallot, finely chopped

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp English mustard powder
  • 2 tbsp white wine vinegar
  • 1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)
  • pinch of sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.

  2. Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.

  3. Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.

  4. Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.

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