Photography by J C Hugo Richardson
Asparagus and Smoked Tuna
8 asparagus spears ½ punnet cherry tomatoes ½ punnet mushrooms – halved 1 sweet pepper – sliced 2 slices smoked tuna Dressing 4tbsp olive oil 1tbsp white wine vinegar 1/2tsp caster sugar Sea salt Black pepper Method Pre-heat oven to 180C (Fan) To make the dressing Put all the ingredients into a glass bowl and mix well. Set aside. Put the asparagus onto a baking try and drizzle over ½ the dressing. Bake for 10-12mins and check to see if spears are soft. Put a large fry pan on the heat and add oil heat then add tomatoes, mushrooms and peppers. Add some of the dressing. Gently heat through. Take asparagus out of the oven and divide between plates. Share the tomato and mushroom mixture and finally add the smoked tuna. Serve with rest of the dressing. Cooks Note: Photo shows this dish without the Smoked Tuna as the asparagus with the vegetables was enough! I might add the Smoked Tuna next time I make this dish.
Possums Pantry & the Taste Buds 