Richly oiled tuna is a treat in this soigné salad. Inspired by a classic nicoise, it got a spring cleaning, with beautiful seasonal veggies. But you still get a dollop of garlicky mayo.
What You Get
Peeled, hard-boiled eggs
Green garlic aioli
What You’ll Need
Salt and freshly ground pepper
Extra-virgin olive oil
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Bring a small pot of salted water to a boil. Snap off the tough ends of the asparagus, and slice the asparagus into bite-size pieces. Add the asparagus to the water and blanch until bright green and tender-crisp, 1 to 2 minutes. Drain and rinse under cold water until cool.
Meanwhile, slice the beets. Roughly chop the olives. Drain and flake the tuna. Cut the eggs in half lengthwise.
In a large bowl, combine 1 tablespoon Dijon mustard, the juice of ½ lemon, 3 tablespoons olive oil, ¼ teaspoon salt, and a few grinds of pepper and whisk to combine. Add the asparagus and arugula and turn to coat.
Heap the asparagus and arugula on plates, and arrange the tuna, eggs, beets, and olives around. Drizzle with any dressing remaining in the bowl and season with salt and pepper. Dollop with the green garlic aioli and serve.
Contains: eggs, soy.