Tuna and asparagus salad
Prep:
20 mins
Cook:
15 mins
A nice little bistro dish for the menu plans, this delicious simple dish is made in record time.
8 baby new potatoes, cut in half
2 medium eggs
125g pack asparagus, ends removed
185g tinned tuna in brine, drained and flaked into very large chunks
Small handful small black olives, halved (optional)
1 romaine lettuce, leaves torn into chunks
Crusty bread, to serve
For the dressing
1 spring, finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp olive oil
Pinch of sugar
Boil the potatoes for 10 minutes or 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 minutes.
Drain well and rinse everything under cold water to cool.
Drain asparagus well.
Once cool enough to handle, peel the eggs and cut them in half.
Whisk the dressing ingredients with 1 tablespoon of water and salt and pepper.
Tip the potatoes, asparagus, tuna, olives (if using) and lettuce into a bowl.
Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Serves
2
Preparation Time
20 minutes
Cooking Time
15 minutes
Main ingredients
Eggs, Fish, Vegetables
Recipe Type
Dinner, Easy, Healthy
Level of Difficulty
Easy
