Asparagus, tuna and bean salad with shallot and caper vinaigrette
Prep: 10 minutes
Cook: 10 minutes
For the dressing
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1-2 tsp runny honey, to taste
2 shallots, very finely chopped
1 tbsp capers, roughly chopped
Aandful of parsley, finely chopped
Salt and freshly ground black pepper
For the salad
250g bunch asparagus, ends trimmed and cut into 2-3 pieces
400g tin butterbeans, drained and rinsed
250g pack ready to eat beetroot, drained and diced
160g tin of good-quality tuna steak, drained and roughly flaked
Make the dressing by adding the oil, vinegar, honey, shallots, capers and parsley to a jam jar and shaking well. Season to taste with a little salt and freshly ground black pepper. Set aside.
To cook the eggs, add them to a small pan and cover with cold water. Bring the pan up to a steady simmer and cook for 5 minutes for a set white and almost set yolk. Cook for a minute, less for a truly runny yolk and a minute longer for a harder yolk. Drain and run under cold water until cool enough to handle. Peel, cut in half and set aside.
While the eggs are cooking, plunge the asparagus into boiling water and cook for about 3-4 minutes until just tender. Drain well and tip into a bowl. Add the butterbeans and pour over half the dressing, tossing together to mix.
Spoon the dressed beans and asparagus between 2 plates or bowls. Scatter over the beetroot, tuna flakes and olives, top with the halves of egg, and season with a little extra salt and pepper. Finally spoon over the rest of the dressing.
Serve whilst still warm. Or pack into lunchboxes and chill until required.
Recipe from ukshallot.com