- 8 baby new potatoes
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 medium eggs
- 125g pack asparagus, woody ends removed
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
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
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
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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.
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.
Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
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.