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    • Warm Tuna Salad with Potatoes and Asparagus

    Mark Sharron
    Easy
    20 minutes
    6
    Amount Per Serving: Calories 352; Protein 29g; Carbs 18g; Sugar 4g; Fat 17g; Fibre 5g; Sodium 0.9g
    This asparagus, potato and tuna salad is light enough for a lunch or dinner, but it’ll fill you up. It also provides your body with plenty of nutrients for proper immunity. It would also be a nice side dish for a family meal.
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    Ingredients

    • For the Vinaigrette
    • 1/3 cup chopped fresh chives
    • 1/4 cup Champagne vinegar
    • 1 shallot, coarsely chopped
    • 1 teaspoon honey
    • 1 teaspoon Dijon mustard
    • 2/3 cup vegetable oil
    • 1/3 cup olive oil
    • For the Salad
    • 1 1/2 pounds thick asparagus, stems are peeled
    • 1 1/4 pounds baby red potatoes, halved or quartered
    • 1/3 cup olive oil
    • 1/2 cup capers, patted dry
    • 8 ounces mixed spring greens
    • 16 large radishes, very thinly sliced
    • 3 large hard-boiled eggs, quartered
    • 12 ounces tuna packed in oil, drained
    • Chive blossoms

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Flake tuna over salad, dividing evenly.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.