Crunchy Asparagus Salad with Tuna and Eggs
This salad is as fresh as spring and is sure to curb even the biggest of hungers. Eggs, white kidney beans, cherry tomatoes, Parmesan and panko (for added crunch) compose this satiating dish. Enjoy it for lunch or on a busy weeknight.
Ingredients
- 4 eggs
- 1 ½ lb (675 g) asparagus, stalks trimmed and cut into 3 pieces each
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 2 cups (280 g) cherry tomatoes, halved
- 1/3 cup (75 ml) olive oil
- 3 tbsp (45 ml) white balsamic vinegar (see note)
- 3 tbsp fresh Parmesan cheese, finely grated
- ½ cup (40 g) panko breadcrumbs
- 1 garlic clove, chopped
- 2 cans (7 oz/198 g each) oil-packed tuna, drained and coarsely crumbled
- Basil leaves, for serving (optional)
Instructions
- Using a slotted spoon or large spoon, gently lower the eggs into a pot of simmering water. Cook for 5 minutes.
- Add the asparagus and continue to cook for 2 minutes. Drain the eggs and asparagus. Fill the pot with cold water. Return the eggs and asparagus to the pot and let cool for 5 minutes. Peel the eggs under cold running water. Compost the egg shells. Pat the eggs and asparagus dry. On a work surface, cut the eggs in half lengthwise. Set the asparagus aside in a large bowl.
- Add the white beans, cherry tomatoes, ¼ cup (60 ml) of the olive oil, vinegar and Parmesan to the bowl of asparagus. Season with salt and pepper. Mix well.
- Meanwhile, in a small skillet over medium heat, brown the breadcrumbs and garlic in the remaining 1 tbsp (15 ml) of the oil while stirring. Season with salt and pepper.
- Divide the salad and tuna among four plates. Top each plate with 2 egg halves. Sprinkle with the breadcrumbs and basil leaves.
This salad is as fresh as spring and is sure to curb even the biggest of hungers. Eggs, white kidney beans, cherry tomatoes, Parmesan and panko (for added crunch) compose this satiating dish. Enjoy it for lunch or on a busy weeknight.