Asparagus, Tuna And Bean Salad With Shallot

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette. Hello friends. So do you fancy making a tasty salad up for lunch? Of maybe for an evening meal?

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

Especially great for lunch.

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

Asparagus, Tuna And Bean Salad With Shallot And Caper Vinaigrette. So tasty. Asparagus, known for its delicate flavour and crisp texture, takes center stage in this vibrant salad.

Paired with tender chunks of tuna and hearty beans, it offers a satisfying blend of tastes and textures.

The shallot and caper vinaigrette, with its tangy and slightly briny notes, ties the ingredients together harmoniously, infusing each bite with layers of flavour.

Transitioning to a healthier option, this salad provides a refreshing burst of nutrients and a delightful medley of flavours, making it an ideal choice for a light lunch or a refreshing dinner option.

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

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

What To Do:

1. Firstly, 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. Last but not least, serve whilst still warm. Or pack into lunchboxes and chill until required.

Asparagus, Tuna And Bean Salad With Shallot:

So what do you think about this Asparagus, Tuna And Bean Salad With Shallot recipe?

Do you also fancy trying it? Because I could just eat this for lunch.

A slice of bread and butter would be a welcoming addition for the main meal. Especially uncut crusty bread. Updated post. First published here: 27th January 2019. Recipe and image courtesy of UK Shallot.

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So have I tempted you into trying any of these tasty recipes?

Because I would love to try them all. Of course, if you do try any, share your thoughts with us. We also love to see photos too!!

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Asparagus, Tuna And Bean Salad With Shallot.

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

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

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Polka Dot Lady. Thank you so much for stopping by.

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Claire Justine

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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