Tuna and potato salad

This fresh-tasting potato salad is loaded with tuna, greens and topped with soft-boiled egg. Ready in just 20 minutes, it's the perfect weeknight meal.

4

5m

15m

Ingredients

  • 300g baby white potatoes
  • 1 bunch asparagus, woody ends trimmed
  • 4 Coles Australian Free Range Eggs
  • 120g pkt Coles Australian 4 Leaf Salad
  • 425g can tuna in olive oil, drained reserving oil, flaked

Method

STEP 1

Cook the potatoes in a large saucepan of boiling water for 10 mins. Add the asparagus and cook for a further 2 mins or until the potato is tender and asparagus is tender-crisp. Drain. Refresh under cold water. Slice the potatoes.

STEP 2

Meanwhile, bring a small saucepan of water to the boil. Add the eggs and cook for 7 mins for semi-soft yolks or until eggs are cooked to your liking. Refresh under cold water. Peel each egg and cut in half.

STEP 3

Arrange the salad leaves, potato, asparagus, egg and tuna over a serving platter. Drizzle with reserved oil and season. Serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.