Warm Tuna Salad with Potatoes and Asparagus
This asparagus, potato and tuna salad is light enough for a lunch or dinner, but it’ll fill you up. It also provides your body with plenty of nutrients for proper immunity. It would also be a nice...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Slotted spoon
- Tongs
- Serving bowl
- Plate
Ingredients
- 1/3 cup chopped fresh chives
- 1/4 cup Champagne vinegar
- 1 shallot, coarsely chopped
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2/3 cup vegetable oil
- 1/3 cup olive oil
- 1 1/2 pounds thick asparagus, stems are peeled
- 1 1/4 pounds baby red potatoes, halved or quartered
- 1/2 cup capers, patted dry
- 8 ounces mixed spring greens
- 16 large radishes, very thinly sliced
- 3 large hard-boiled eggs, quartered
- 12 ounces tuna packed in oil, drained
- Chive blossoms
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