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Jamie says: "This cheerful salad is brilliant for this time of year – it’s simple, seasonal and satisfying. You could prep all the elements ahead and throw them together when you’re ready to eat. The dressing will keep in the fridge for a week". See method
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Lower the eggs into a pan of vigorously simmering salted water and boil for 5½ mins exactly.
Meanwhile, snap off and discard the woody ends of the asparagus. Halve the cherry tomatoes.
Put the mustard, 6 tbsp olive oil and 3 tbsp red wine vinegar in a clean jam jar or bowl. Shake or whisk together, then season.
When the time’s up on the eggs, remove with a slotted spoon and set aside. Place the asparagus in the water and boil for 3 mins until just tender. Refresh the eggs under cold water until cool enough to handle, then peel and cut in half. Drain the asparagus and toss with the olives, tomatoes and 2 tbsp of dressing, then divide between your plates.
Drain and flake over the tuna, top with the egg halves and pick over the watercress leaves. Drizzle with 1 tbsp of the dressing (save the rest for another day) and season with a pinch of black pepper. Delicious with crusty bread.
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