Asparagus & tuna salad

Asparagus & tuna salad

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
490
protein
36g
carbs
45g
fat
17g
saturates
3g
fibre
10g
sugar
8g
salt
0.8g

Ingredients

  • 8 baby new potatoes
  • 2 medium eggs
  • 125g pack asparagus, woody ends removed
  • 185g can tuna, drained and flaked into very large chunks
  • small handful small black olives, halved
  • 1 romaine lettuce, leaves torn into chunks
  • crusty bread, to serve

For the dressing

  • 1 shallot, finely chopped
  • 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

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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.

Recipe from Good Food magazine, May 2013

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