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