Pea Shoot, Asparagus, And New Potato Salad With Tun

Name: Pea Shoot, Asparagus, And New Potato Salad With Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the vinaigrette:; 1/2 cup chopped fresh chives; 1/4 cup salt packed capers, rinsed and patted dry; 1/4 cup Champagne vinegar; 1 shallot (small), chopped; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil (or more, I like tangy dressing); For the salad:; 1 pound baby red potatoes, halved or quartered; 1 pound asparagus, woody stems trimmed; 4 cups pea shoots (use 6-8 ounces spring greens if you can't find pea shoots); 8 radishes, thinly sliced; 2 eggs, hard-boiled, peeled, and quartered; 10-12 ounces good quality tuna, drained

Servings: persons

For the vinaigrette:
1/2 cup chopped fresh chives
1/4 cup salt packed capers, rinsed and patted dry
1/4 cup Champagne vinegar
1 shallot (small), chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil (or more, I like tangy dressing)
For the salad:
1 pound baby red potatoes, halved or quartered
1 pound asparagus, woody stems trimmed
4 cups pea shoots (use 6-8 ounces spring greens if you can't find pea shoots)
8 radishes, thinly sliced
2 eggs, hard-boiled, peeled, and quartered
10-12 ounces good quality tuna, drained

1
["Combine all vinaigrette ingredients in a blender except for the olive oil; puree. With blender running, slowly add olive oil. Season to taste with salt and freshly ground black pepper. (you can make this a day ahead and refrigerate)", "Place potatoes in a large saucepan and add water to cover by 1-inch, sprinkle with salt. Bring to a gentle boil and cook for 10-15 minutes until potatoes are tender. Drain and let cool for 5 minutes.", "Meanwhile, fill a 13"" x 9"" baking dish halfway with ice water. Cook asparagus in a large skillet of boiling, salted water for about 4 minutes. Transfer asparagus to ice water to cool. Drain asparagus and pat dry. Dry baking dish with clean dish towel. Transfer asparagus and reserved potatoes to the dish. Add 1/4 cup of the vinaigrette and gently toss to coat.", "In a separate bowl, add radishes and pea shoots. Toss with just enough vinaigrette to coat.", "Spread radishes and pea shoots on 1 large platter or 4 individual plates. Arrange potatoes, asparagus, eggs, and tuna on greens. Drizzle lightly with vinaigrette. Serve."]

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the vinaigrette:, 1/2 cup chopped fresh chives, 1/4 cup salt packed capers, rinsed and patted dry, 1/4 cup Champagne vinegar, and more.

Yes, Pea Shoot, Asparagus, And New Potato Salad With Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pea Shoot, Asparagus, And New Potato Salad With Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions