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Asparagus & tuna salad
Monday, 22 May 2017 - 10:44 | Views - 628
Ingredients
8 baby new potatoes
2 medium eggs
125g pack asparagus
185g can tuna
small handful small black olives, halved
1 romaine lettuce, leaves torn into chunks
crusty bread
1 shallot
1 tsp English mustard powder
1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)
pinch of sugar
Prep: 20 MINS
Cook: 12 MINS
Method
1)Boil the potatoes for 8-12 mins until tender.
8 baby new potatoes
2 medium eggs
125g pack asparagus
185g can tuna
small handful small black olives, halved
1 romaine lettuce, leaves torn into chunks
crusty bread
1 shallot
1 tsp English mustard powder
1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)
pinch of sugar
Prep: 20 MINS
Cook: 12 MINS
Method
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.
2)Put the eggs in a pan of cold water and bring to the boil.
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.
Drain well and rinse everything under cold water to cool.
Again drain asparagus well.
3)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.
3)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.
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