185g can tuna, drained and flaked into very large chunks
small handful small black olives, halved
1 romaine lettuce, leaves torn into chunks
crusty bread, to serve
1 shallot, finely chopped
1 tsp English mustard powder
2 tbsp white wine vinegar
1 tbsp extra-virgin olive oil, or use the oil from the tuna can (if bought in oil)
pinch of sugar
Boil the potatoes for 8-12 mins until
tender. Drain, cool a little under cold
running water, then drain again well
and set aside to finish cooling.
Put the eggs in a pan of cold water
and bring to the boil. As soon as the
water is boiling, add the asparagus
for 2 mins. Drain well and rinse
everything under cold water to
cool. Again drain asparagus well.
Once cool enough to handle, peel the
eggs and halve or quarter. Whisk the
dressing ingredients with 1 tbsp water
and some seasoning.
Tip the potatoes, asparagus, tuna, olives
and lettuce into a bowl. Drizzle over the
dressing and toss well to coat, then add
the eggs and serve with crusty bread.