Asparagus & tuna salad
- Preparation and cooking time
- Serves 2
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
For the dressing
- 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.