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20 minutes
15 minutes
35 minutes
- 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
- 80ml lemon
- Place the potatoes in a saucepan filled with cold water and bring to a boil. Cook for 10 minutes or until tender. Drain and let cool before cutting each potato into quarters.
- Place eggs in a saucepan of cold water and bring to a boil. Cook for 8 minutes, adding asparagus for the last 2 minutes. Drain, run under cold water, and set aside to cool. Peel and quarter the eggs.
- Preheat a frying pan over high heat. Lightly spray the tuna steaks with oil and season with salt and pepper. Sear each side for 2 minutes for a medium doneness. Gently break the tuna into big chunks.
- Arrange the watercress salad mix, potatoes, egg, asparagus, and tuna on four plates. Drizzle with dressing and sprinkle with freshly ground pepper before serving.
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