GRILLED ASPARAGUS NIÇOISE SALAD
RECIPE TYPE
Seafood, Salad, Under 30 min
SERVES
4
Prep: 10 min
Cook: 8 min
Grill: 8 min
Ingredients
1lb Longo’s Red Mini Potatoes, halved
1 bunch fresh asparagus, trimmed
1 pkg (150g) Longo’s Curato Solid Yellowfin Light Tuna in Olive Oil
1 cup Longo’s Kalamata Olives (clear jar)
2 heirloom tomatoes, cut into wedges
Longo’s Curato 100% All Natural Glaze with Balsamic Vinegar of Modena (optional)
Directions
Cook potatoes in pot of boiling salted water for 8 minutes or until just tender. Drain and place in large bowl.
Cut asparagus into 2-inch pieces and add to bowl. Drizzle with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper. Place in grill basket and grill over medium-high, shaking basket occasionally, for about 8 minutes or until golden and tender. Remove from heat and divide among plates.
Drain tuna, reserving oil. Divide tuna, olives and tomatoes among plates and drizzle with reserved oil from tuna. Season with salt and pepper to taste and balsamic glaze, if desired.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATION
Protein 12g | Fibre 5g |
Fat 24g | Sugar 5g |
Carbs 26g | Sodium 730mg |
