Asparagus & tuna salad
By Sarah Cook
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
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Prep:20 mins
Cook:12 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 490
-
fat 17g
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saturates 3g
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carbs 45g
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sugars 8g
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fibre 10g
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protein 36g
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salt 0.8g
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
Method
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.
