Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette

Recipe and image courtesy of UK Shallot.

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette.

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette

This substantial and filling summer dish is a bit like a classic ‘nicoise’ salad, easy, filling and nutritious it has a great lunchtime vibe.

How To Make An Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette:

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll Need:

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
  • a handful of parsley, finely chopped
  • salt and freshly ground black pepper

For The Salad:

  • 2 eggs
  • 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
  • a few olives

What To Do:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve whilst still warm. Or pack into lunchboxes and chill until required.

Recipe and image courtesy of UK Shallot.

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette

Recipe Card:

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette.

This substantial and filling summer dish is a bit like a classic ‘nicoise’ salad, easy, filling and nutritious it has a great lunchtime vibe.
Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author UK Shallot

Ingredients

  • 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
  • a handful of parsley, finely chopped
  • salt and freshly ground black pepper
  • 2 eggs
  • 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
  • a few olives

Instructions

  • 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.

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Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette

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Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Recipe and image courtesy of UK Shallot.


2 Comments

  1. Ruth
    2nd February 2019 / 2:00 pm

    What a lovely dish. Looks so tasty.

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