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Asparagus & tuna salad

Asparagus & tuna salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving
low inkcal490
low insalt0.8g


  • 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


  • 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

Goes well with


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A star rating of 4.5 out of 5.8 ratings

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