0
0 ITEM(S) - £0.00 GO

Menu

    • 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.
    1 rating
    layout 0 comment

    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

    • Cook the potatoes in a skillet of boiling salted water until tender, about 12 minutes. Drain well.

    • Season the potato wedges with salt and pepper after they are cooked.

    • Trim asparagus of woody ends; blanch for 2 minutes in boiling water; cool quickly under cold water; drain well. Cut into 2-inch lengths. Set aside

    • In a small bowl, whisk together the chives, vinegar, shallot and honey. Slowly pour in the oils and whisk until the mixture is emulsified. Season with salt and pepper.

    • Heat vinaigrette in a saucepan over low heat until warm. Set aside.

    • Arrange greens on a platter or individual serving plates. Top with potatoes and asparagus, capers, radishes and quartered eggs.

    • Flake tuna over salad, dividing evenly.

    • Serving Suggestions: Serve with chive blossoms on top and drizzle with additional vinaigrette if desired.

    Frozen Tuna Products

    X