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    • Warm Tuna Salad with Potatoes and Asparagus

    Mark Sharron
    Easy
    20 minutes
    6

    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

    • Method for Warm Tuna Salad with Potatoes and Asparagus
    • Prepare hard-boiled eggs by quartering them and set aside for garnish
    • Trim and peel the asparagus stems for even texture
    • Halve or quarter baby red potatoes for consistent cooking
    • Bring a large pot of salted water to a boil for blanching vegetables
    • Boil potatoes in the salted water until fork-tender (about 12–15 minutes); drain and keep warm
    • Using the same pot, blanch asparagus until just tender and bright green (2–3 minutes); remove and submerge in ice water to preserve color, then drain
    • Pat capers dry with a paper towel
    • In a small saucepan, heat 1/3 cup olive oil over medium-high heat
    • Carefully fry the dry capers in hot oil until crispy (about 2–3 minutes); transfer capers to paper towel to drain
    • Prepare the vinaigrette by blending chives, Champagne vinegar, chopped shallot, honey, and Dijon mustard until smooth
    • While blending, slowly add vegetable oil and 1/3 cup olive oil to the vinaigrette to emulsify
    • Taste and adjust seasoning for balance of acidity, sweetness, and salt
    • Gently toss spring greens in a bowl with a portion of vinaigrette to lightly coat
    • Arrange greens in the center of each plate
    • Toss warm potatoes and blanched asparagus with vinaigrette to coat evenly
    • Layer potatoes and asparagus over the greens for both color and height
    • Flake drained tuna into large chunks and distribute evenly over the salad
    • Artistically intersperse quartered hard-boiled eggs and thinly sliced radishes around the salad
    • Sprinkle crispy fried capers for crunch and briny flavor
    • Garnish with chive blossoms for color and delicate onion aroma
    • Drizzle remaining vinaigrette over the assembled salad just before serving
    • Serve immediately while potatoes and asparagus are still warm to maximize flavor contrast