Tuna, egg & asparagus salad

• 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

Energy 1218kJ	Fat saturated 2.00g
Fat Total 9.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 15.00g	Dietary Fibre 4.00g
Protein 35.00g	Cholesterol 267.00mg
Sodium 358.06mg

All nutrition values are per serve.

1. Step 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. Step 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. Step 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. Step 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.

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.