Tuna & Egg Salad

Servings: 4

Ingredients:

• 4 Desiree potatoes, scrubbed
• 4 eggs
• 1 bunch asparagus, trimmed, halved crossways
• 1 425g can Sirena Tuna in Springwater
• 1 bunch fresh salad leaf watercress, leaves picked
• Salt & pepper to taste
• 1/3 cup (80ml) Red Kellys Romano & Chive Dressing

Method

Step 1:

Place the eggs in a saucepan of cold water, bring to the boil and cook for 8 minutes. Add the asparagus in the last 2 minutes of cooking. Drain and run under cold water. Set aside to cool. Peel the eggs and cut each egg into quarters.

Step 2:

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.

Step 3:

Drain canned tuna and gently flake into large chunks with a fork.

Step 4:

Place the eggs, potatoes, asparagus, tuna and watercress leaves in a big serving bowl. Drizzle over with Red Kellys Romano & Chive Dressing and season with salt and black pepper. Serve immediately and enjoy!