Tuna Salad Nicoise with Asparagus

I've decided to leave out the french beans and use asparagus instead as it is grown locally and I can't get enough of it.  A lot of recipes use tinned tuna which is fine but I prefer fresh tuna so I bought some. 

Ingredients

8 small new potatoes

2 free range medium eggs

Asparagus, woody ends snapped off

Portion of fresh tuna or a tin of tuna, drained and flaked into very large chunks

Small handful small black olives, halved

1 romaine lettuce, leaves torn into chunks

Crusty bread, to serve.

For the dressing

1 shallot, finely chopped

1 tsp English mustard powder

2 tbsp white wine vinegar

1 tbsp extra-virgin olive oil, rape seed oil or use the oil from the tuna can (if bought in oil)

A pinch of sugar, salt and pepper

or cheat and use a shop bought version! 

What I do with it

Boil the potatoes for 8-12 mins until tender. 

Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.

Put the eggs in a pan of cold water and bring to the boil, simmer for a total of 7 minutes adding the asparagus for the last 2 minutes. Drain and place the asparagus in a bowl of very cold water.  Leave the eggs to cool in cold water. Once cool enough to handle, peel the eggs and halve or quarter. 

Whisk the dressing ingredients with 1 tbsp water and some seasoning.

Place the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat and arrange it so that everything is evenly mixed, then add the eggs and serve with crusty bread.