Asparagus & tuna salad

Ingredients

• 8  baby new potatoes 
• 2 medium eggs 
• 125 g pack asparagus 
• 185 g tuna flaked drained canned
• 1 small handful olives black halved
• 1  romaine lettuce 
• 2 servings top 
• 1  shallots finely chopped
• 1 tsp ground mustard english
• 2 tbsp citrus champagne vinegar 
• 1 tbsp use the oil from the tuna can extra-virgin bought in oil canned (if )
• 1 pinch sugar 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Boil the potatoes for 8-12 mins until tender.
2. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
3. Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins.
4. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
5. Once cool enough to handle, peel the eggs and halve or quarter.
6. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
7. Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl.
8. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.