Asparagus and tuna salad

Asparagus and tuna salad


8 small potatoes

2 eggs

125 grams of asparagus

185 grams of canned tuna

Black olives

Roman salad (torn leaves)  

Crispy bread for serving


Ingredients for the sauce:

1 shallot

1 tablespoon of mustard powder

2 tablespoons of white vine vinegar

1 tablespoon of olive oil – extra virgin


Preparation: Boil potatoes until soft, up to 8-12 minutes. After straining they are cooled off. Eggs are boiled. Asparagus, stripped of bottom ends, are cooked in boiling water for 3-8 minutes and strained. After peeling off the eggs are cut in half or four parts. The sauce is cooked by mixing all of the ingredients together by tablespoon and adding spices according to taste. Boiled potatoes, asparagus, strained tuna, olives cut in half and torn salad leaves are put into dish poured over with prepared sauce, decorated by the cut eggs and served with crispy bread.