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.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
