Asparagus & Tuna Salad
This flavorful tuna and potato salad is a perfect mix of textures and flavors. Tender baby new potatoes, flaked tuna, crisp asparagus, and tangy olives all come together with a zesty dressing for a satisfying meal. The addition of boiled eggs adds richness to the dish, making it a delicious and nutritious option for a light lunch or dinner. Serve with some crusty bread for a complete and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
12M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 490 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.8 milligram of sodium
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