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

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

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant tuna, asparagus, and new potato salad is a sophisticated take on a classic Nicoise-style dish. Combining fresh spring greens with earthy baby potatoes and crisp radishes, it offers a wonderful variety of textures and bright, seasonal flavours. The homemade chive vinaigrette provides a sharp, herbal lift that cuts through the richness of the oil-packed tuna and hard-boiled eggs, while the fried capers add a delightful salty crunch to every mouthful.

Designed for balanced nutrition, this colourful platter is as nourishing as it is beautiful to look at. It makes a fantastic choice for a weekend lunch with friends or a light but satisfying evening meal. Most of the components can be prepared in advance, making it a stress-free option for those looking to enjoy a high-quality, shop-bought-free lunch that highlights the best of the season's produce.

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 כפית דבש
1 כפית חרדל דיז'ון
160ml vegetable oil
80 מ"ל שמן זית כתית מעולה
675g thick asparagus, stems peeled
575g baby red potatoes, halved or quartered
80 מ"ל שמן זית
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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.