Name: Asparagus & tuna salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Cuisine: French
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; 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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Asparagus & tuna salad

Asparagus & tuna salad

Sarah Cook

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Serves 2

Easy

Prep: 20 mins

Cook: 12 mins

A star rating of 4.5 out of 5.9 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal490

low
fat17g
saturates3g
carbs45g
sugars8g
fibre10g
protein36g
salt0.8g

low

Method

step 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.
step 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.
step 3

Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
step 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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A star rating of 4.5 out of 5.9 ratings

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