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Asparagus, tuna and bean salad with shallot and caper vinaigrette

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Asparagus, tuna and bean salad with shallot and caper vinaigrette


  • For the dressing: 3 tbsp extra virgin olive oil
  • 1 tbsp sherry vinegar
  • 1-2tsp 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


  • 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 mins for a set while 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 halves of egg, and season with a little extra salt and pepper. Finally spoon over the rest of the dressing.
  • Serve while still warm. Or pack into lunchboxes and chill until required.