A French classic from Provence, this version takes its inspiration from Ontario asparagus, greenhouse tomatoes and mushrooms. It makes a simple but sophisticated main course for dining al fresco.
- 1 lb (500 g) Ontario Asparagus, trimmed
- 2 cups (500 mL) cooked cubed Ontario Potatoes
- 1 cup (250 mL) sliced Ontario Mushrooms
- 1 can (6 oz/170 g) water-packed chunk tuna, drained
- 2 hard-cooked Ontario Eggs, peeled and cut into wedges
- 1 Ontario Greenhouse Tomato, cut into wedges
- 8 oil cured olives
- 1/3 cup (75 mL) extra-virgin olive oil
- 2 tbsp (25 mL) each white wine vinegar and water
- 1 clove garlic, minced
- 2 tsp (10 mL) each dried tarragon and Dijon mustard
- 1 tsp (5 mL) drained capers
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) pepper
Dressing: In small bowl, whisk together oil, vinegar, water, garlic, tarragon, mustard, capers, salt and pepper; set aside.
In large pot of lightly salted boiling water, cook asparagus until tender-crisp, 3 to 5 minutes. Drain and rinse under cold water; drain well. On 2 dinner plates, arrange in groups, asparagus, potatoes, mushrooms, tuna, eggs, tomato and olives; drizzle with dressing.
- Protein: 38 grams
- Fat: 25 grams
- Carbohydrate: 47 grams
- Calories: 556
- Fibre: 6 grams
- Sodium: 500 mg