Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

Ingredients for Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

• 1/3 cup chopped fresh chives

• 1/4 cup Champagne vinegar

• 1 small shallot, coarsely chopped

• 1 teaspoon honey

• 1 teaspoon Dijon mustard

• 160ml vegetable oil

• 80ml extra-virgin olive oil

• 675g thick asparagus, stems peeled

• 575g baby red potatoes, halved or quartered

• 80ml olive oil

• 120ml capers, drained, patted dry

• 230g mixed spring greens

• 16 large radishes, trimmed, very thinly sliced (about 725ml )

• 3 large hard-boiled eggs, peeled, quartered

• 350g imported tuna packed in oil, drained

• Chive blossoms (optional)

How to make Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

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. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 60ml vinaigrette; toss to coat. Season to taste with salt and pepper.

Heat olive oil in small skillet over medium-high heat. 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. Let stand at room temperature.

Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.