Asparagus, Tuna And Bean Salad With Shallot: How To

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. 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:

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.) 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 And Caper Vinaigrette

Asparagus, Tuna And Bean Salad With Shallot:

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

Recipe Card:

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

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

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:

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Claire Justine
Claire Justine

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2 Comments

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

    What a lovely dish. Looks so tasty.

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