Read this delicious recipe, a perfect lunch that’s high in protein and ready in just 30 Minutes.
Tuna, Asparagus and Potato Salad, with Perfect Poached Egg
- Servings: 2 servings
- Cooking Time: 20 minutes cooking
Ingredients:
2 x 145g cans Princes Tuna Chunks in Spring Water, drained
400g new potatoes, scrubbed and halved
150g asparagus spears, cut into thirds
80g mixed salad leaves (spinach, watercress and rocket)
2 medium eggs
Dressing:
2 tbsp sweet chilli sauce
2 tbsp cider vinegar
1 tbsp vegetable oil
Pinch of salt, pepper and sugar, to taste
Cooking Instructions:
- Bring a saucepan of salted water to the boil. Boil the new potatoes for 18 minutes, adding the asparagus to the boiling water 4 minutes before the potatoes are done. Drain and set aside.
- Place the salad leaves on the plates, top with the cooked new potatoes and asparagus, then top with the tuna.
- Whisk together all the dressing ingredients, season to taste and spoon over the salads.
- Bring another saucepan of water to the boil, then lower the temperature to a steady simmer. Stir the water around with a spoon, and crack in the eggs one at a time. Cook gently for 2-3 minutes for a perfect poach.
- Top the salads with the drained poached eggs and serve, sprinkled with black pepper
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