By Sally Cameron

• Prep time: 25 mins
• Cook time: 25 mins
• Finished in: 50 mins

Yield: 4

Ingredients

• 4 medium-sized new potatoes, scrubbed
• 300g asparagus spears
• 1 small little gems lettuce, shredded
• 1 small red onion, thinly sliced
• 1 green capsicum, thinly sliced
• 185g can tuna, drained and flaked
• 3 eggs
• 1/2 cup black olives (eg kalamata)
• French vinaigrette
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 very small shallot, finely chopped
• 3/4 cup extra virgin olive oil

Method

 

Cut potatoes into 3cm pieces. Cook in boiling water for 8-10 minutes until just tender – do not over cook. Drain and set aside to cool.
Snap the ends of the asparagus spears, cut into quarters or even bite sized pieces. Cook in a little boiling water for 4 minutes, or microwave until just tender. Drain and set aside.

 

Hard-boil the eggs by placing them in a pot and cover with water. Bring the pot to the boil then turn off the heat. Leave to rest for 12 minutes exactly before removing the eggs. Allow to cool and peel.

Wash the lettuce and dry the leaves on absorbent kitchen paper. Prepare the other vegetables.

 

 

Make the vinaigrette by mixing the vinegar, mustard salt pepper and shallot together in a small jug or glass jar with a lid.  Combine all ingredients then add the oil.  Mix well until vinegar solution well emulsified.

 

In a mixing bowl, combine potatoes, asparagus, lettuce, onion and capsicum. Toss through a little vinaigrette. Divide the potato mixture between four plates and arrange egg halves, tuna and olives on top of potato mixture.

 

Serve garnished with fresh herbs and a little extra dressing.
Store remaining vinaigrette, covered, in the refrigerator.