Salad with tuna and asparagus

• new potatoes↗8
• medium eggs↗2
• asparagus125 г g

  woody ends removed

• canned tuna↗185 г g

  drained, broken into large pieces

• small black olives

  cut in half

• romaine lettuce↗1

  leaves torn into pieces

• crusty bread↗

  for serving

• shallot↗1

  finely chopped

• English mustard↗1 ч. л. tsp

  powder

• white wine vinegar↗2 ст. л. tbsp
• extra virgin olive oil↗1 ст. л. tbsp

  or use oil from tuna can (if in oil)

• pinch of sugar↗

Step-by-step instructions

1. 1

   Boil the potatoes for 8–12 minutes until tender. Drain, rinse under cold running water, drain again thoroughly and set aside to cool.

2. 2

   Place the eggs in a saucepan with cold water and bring to a boil. When the water boils, add the asparagus and cook for 2 minutes. Drain well and rinse under cold water to cool. Drain the asparagus again thoroughly.

3. 3

   When the eggs are cool enough to handle, peel them and cut in half or quarters. Prepare the dressing: whisk together 1 tbsp water, 1 tsp English mustard powder, 2 tbsp white wine vinegar, 1 tbsp olive oil, a pinch of sugar, salt and pepper to taste.

4. 4

   Transfer the potatoes, asparagus, tuna, olives, romaine leaves, shallot and dressing to a large bowl. Mix thoroughly, then gently add the eggs and combine again. Serve with fresh crusty bread.