Tuna, egg & asparagus salad

Preparation Time 20 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
* 4 baby coliban potatoes
* 1 bunch asparagus, trimmed, halved crossways
* 4 eggs
* 2 (200g each) tuna steaks
* Olive oil cooking spray
* Salt & freshly ground pepper
* 2 x 100g pkts baby watercress salad
* 1/3 cup (80ml) Kraft Sensations Free creamy lemon & dill


Method
1. Place the potatoes in a saucepan of cold water. Bring to the boil and cook for 10 minutes or until tender. Drain and set aside to cool. Cut each potato into quarters.
2. Meanwhile, place the eggs in a saucepan of cold water. Bring to the boil. Cook for 8 minutes. Add the asparagus in the last 2 minutes of cooking. Drain. Run under cold water. Set aside to cool. Peel the eggs. Cut each egg into quarters.
3. Heat a frying pan over a high heat. Spray the tuna steaks with oil andseason with salt and pepper. Cook for 2 minutes each side for medium. Flake the tuna into large chunks.
4. Divide the watercress salad mix, potatoes, egg, asparagus and tuna among four serving plates. Drizzle over the dressing and top with freshly ground pepper.

Notes & tips
* Try this: Replace the tuna with chicken for non-fish eaters, or try using beef fillet steak cooked medium-rare, sliced very thinly and tossed through the salad.

Source
Fresh Living - Page 52
Recipe by Gemma Purcell & Kerrie Sun