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.

Serves
4
Prep
5m
Cooking
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.