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Asparagus & tuna salad

Asparagus & tuna salad

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Rating: 5 out of 5.8 ratings
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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
HighlightNutrientUnit
low inkcal490
fat17g
saturates3g
carbs45g
sugars8g
fibre10g
protein36g
low insalt0.8g
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Ingredients

For the dressing

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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

Rating: 5 out of 5.8 ratings

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