Its around this time last year that I lived in France and the new seasons asparagus reminds me of huge bunches in Nice market. Me and my mate Nath used to make this salad in various ways about 3-4 times a week. We were skint so the main staples we had in our cupboard were balsamic vinegar, a massive jar of Dijon mustard, beans/pulses of various descriptions and tinned tuna. In France market shopping is much more common, you see and feel your ingredients more, choosing the one you want, that's freshest and best. The supermarkets have take the joy out of shopping in that respect, when everything is wrapped in plastic and under ripe. Get yourself down to a market and let it it influence what you cook for dinner! 

For 2 for dinner / 4 (2 greedy bastards) for lunch:

  • 1 tin of tuna 
  • 1 tin of Haricot bland
  • 200g cherry tomatoes
  • Half a red onion 
  • 1 pack of fine asparagus
  • A few handfuls of rocket 
  •  1 tbsp Dijon mustard 
  • Balsamic vinegar 
  • Extra Virgin Olive Oil
  • Handful of parsley 
Set your oven to 180°C, whilst tossing your asparagus in oil, salt and pepper. Bang it in the oven for 15 minutes until charred. 

Make up a dressing with the oil, vinegar and mustard, drain your beans and get them soaking in the dressing while your asparagus roasts. They will soak up most of the dressing whilst also adding a little starch to the dressing and giving it some body. 

Finely slice your onion, half your tomatoes, wash your rocket, drain your tuna. At the last minute chuck it all together. Bobs your uncle, Fanny's your aunt. 

Serve with cheap French red wine, crusty bread and a sprinkling of chopped parsley. 

tuna haricot

View Comments