Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers
4.8
(19)
A springy take on Niçoise salad, with radishes and asparagus in place of tomatoes and haricots verts.
Ingredients
Makes 6 servings
Vinaigrette:
Salad:
For vinaigrette:
Step 1
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.
For salad:
Step 2
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.
Step 3
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 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
Step 4
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.
Step 5
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.
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Reviews (19)
Back to TopBTW I just read that my use of the word 'unctuous' is not correct in my review... Well, anyhow I was translating a word from Dutch and this was as close as I could get.... I meant gooey, luxurious, mouth-coating...etc.
jvh020
Amsterdam, The Netherlands
5/20/2015
Good idea. One suggestion though.....wash the asparagus immediately in cold water until it is cooled. If you allow it to cool on its own and then wrap in plastic it will turn grey and go soggy.....and will certainly not look like the picture in the recipe. Also, blending the dressing isn't necessary. Just dice the shallots finely and cut the chives into very small pieces. If you like runny eggs, soft boiling the eggs and breaking them open as centrepiece for the salad (warm) is a nice touch and makes the salad look very French. This also contributes an unctuous quality to the dressing.
jvh020
Amsterdam, The Netherlands
5/20/2015
Fabulous. I made half the dressing and it was fine. Used white wine vinegar because I couldn't find champagne vinegar. Skipped the radishes. Such a perfect blend of tastes. A keeper!
cathyv
Montreal, Canada
5/9/2013
Delicious, we roasted the potatoes and the asparagus. Next time, I won't bother frying the capers, just rinse and drain. All these steps make it easier to put this together.
mickey9
4/29/2013
Excellent recipe. Great for a heavier lunch or light dinner. As suggested by another reviewer, I roasted the potatoes and agree that is MUCH better/more flavorful (425 degrees/salt, pepper, olive oil for 30-40 min or so, tossing halfway through for even browning). Didn't use the capers as we don't like them but that doesn't drastically change the major components of the dish. This is an impressive main salad and would definitely make it again.
janiste
1/1/2013
Fantastic! I used salmon instead of the tuna
nanic143
Greensboro, nc
7/18/2012
This was a great salad. Wouldn't change anything about the recipe. There is a lot of prep work, but much of it can be done in advance.
Anonymous
Pullman, WA
7/12/2011
One of our favorite dinner recipes! I left out the capers and radishes (not a big fan of them). Substituted what I had available, ie, red wine vinegar, for the champagne vinegar. Added one more egg and more asparagus to the mix. I do alot of this prep beforehand and put it in the fridge until about 1/2 hr before dinner then let it sit at room temp.
Calzone
1/6/2011
Fantastic without the tuna. Otherwise the tuna overpowers the vinaigrette. I may try another brand of tuna given other reviews but my experience was not a positive one.
jcorava
New England
6/27/2010
不得不做出许多改变我糟糕的大学斯图dent and cannot always make trips to the grocery store, but I and all my roommates absolutely LOVED this salad. Changes: didn't have any radish so we left it out, and used tuna in water, drained to cut down on the oil. Also didn't have shallot or chive, so used red onion, less and chopped fine, and parsley. Also used yukon golds as we didn't have reds...might have roasted them instead of boiling them, but maybe that's because we cooked them a little too long. Regardless, this was a one-dish dinner; very interesting and positively delicious.
chelzadel
The Pioneer Valley, MA
4/16/2010
我爱这个沙拉!我没有金枪鱼和做的eggs, and it made a great side dish for easter dinner. Everyone raved over the vinaigrette. I'll be making this again and again.
ErinLizVA
Charlottesville, VA
4/9/2010
A standby dinner entree. Amazing flavors and perfect for a California spring night. The asparagus & radish really shine during this time. Think Zinfandel for a pairing.
sleepyjae
SF, CA
3/23/2010
Absolutely delicious! Especially liked the do ahead prep. The vinagrette is wonderful. Company fare! I had a problem with the capers. I rinsed and patted dry and fried as receipe directed and the capers did not open like flowers. I tried a second batch without rinsing and just patted dry. They didn't open either. Suggestions anyone?
joycegay1
Salem, Oregon
9/3/2009
Fantastic! The chive dressing is a real keeper for any salad. I also loved the fried capers. This is an ideal one meal dish for a summer evening.
janecarlson
darien, ct
8/19/2009
Really lovely - was an ideal potluck dish. A little time consuming to make, but definitely worth the effort and the presentation is impressive.
Anonymous
Oslo, Norway
4/19/2009
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