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.

Preparation Time:

Servings: 2

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Ingredients

  • 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
 
Dressing:
  • 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
 

Instructions

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.

Nutritional information

1 Serving:

  • Protein: 38 grams
  • Fat: 25 grams
  • Carbohydrate: 47 grams
  • Calories: 556
  • Fibre: 6 grams
  • Sodium: 500 mg