Tuna, Asparagus, And New Potato Salad With Chive Vinaigrette An

Name: Tuna, Asparagus, And New Potato Salad With Chive Vinaigrette An
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams thick asparagus, stems peeled; 567 grams baby red potatoes, halved or quartered; 118 milliliters capers, drained, patted dry; 59 milliliters Champagne vinegar; 1 teaspoon Dijon mustard; 79 milliliters chopped fresh chives; 227 grams mixed spring greens; 3 larges hard-boiled eggs, peeled, quartered; 1 teaspoon honey; 79 milliliters olive oil; 79 milliliters extra-virgin olive oil; 710 milliliters 16 large radishes, trimmed, very thinly sliced (about; 1 small shallot, coarsely chopped; 340 grams imported tuna packed in oil, drained; 158 milliliters vegetable oil

Tuna, Asparagus, And New Potato Salad With Chive Vinaigrette An is a gluten free, dairy free, and pescatarian side dish. This recipe makes 6 servings with 696 calories, 25g of protein, and 56g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of hard-boiled eggs, imported tuna, radishes, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Asparagus

Olive Oil

Water

Equipment you will use

Blender

Frying Pan

Transfer asparagus to 13x9x2-inch pan of ice water to cool.

Ingredients you will need

Asparagus

Water

Equipment you will use

Frying Pan

Drain asparagus and pat dry. DO AHEAD Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

Ingredients you will need

Asparagus

Wrap

Equipment you will use

Paper Towels

Place potatoes in large saucepan.

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Potato

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Sauce Pan

Add enough water to cover potatoes by 1 inch.

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Potato

Water

Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes.

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Potato

Salt

Drain; let cool 5 minutes.

Place in medium bowl.

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Bowl

Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Heat olive oil in small skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD Potatoes and capers can be made 2 hours ahead.

Ingredients you will need

Potato

Capers

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Slotted Spoon

Paper Towels

Let stand at room temperature.

Place asparagus in large bowl.

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Asparagus

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Bowl

Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry.

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Vinaigrette

Potato

Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat.

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Vinaigrette

Radish

Greens

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Bowl

Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens.

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Asparagus

Potato

Radish

Greens

Spread

Egg

Tuna

Drizzle some vinaigrette over tuna.

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Vinaigrette

Tuna

Sprinkle with fried capers and chive blossoms, if desired.

Ingredients you will need

Capers

Chives

Equipment

Ingredients

Servings:

680grams

thick asparagus, stems peeled 567grams

baby red potatoes, halved or quartered 118milliliters

capers, drained, patted dry 59milliliters

Champagne vinegar 1teaspoon

Dijon mustard 79milliliters

chopped fresh chives 227grams

mixed spring greens 3larges

hard-boiled eggs, peeled, quartered 1teaspoon

honey 79milliliters

olive oil 79milliliters

extra-virgin olive oil 710milliliters

16 large radishes, trimmed, very thinly sliced (about 1small

shallot, coarsely chopped 340grams

imported tuna packed in oil, drained 158milliliters

vegetable oil

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Miranda Lambert County Road Merlot Wine with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.