Menu

Warm Tuna Salad with Potatoes and Asparagus

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