Potato-Tuna salad with Asparagus
Preparation time
20-30 minutes
Ingredients
– 500g Small, firm cooking or waxy potatoes
– 3 Eggs
– 400g Green aspagus
– 200g Fine garden peas
– 1 Red onion
– 160g ‘Tuna Twist’ – oven-dried tomato (John West)
– 2 Twigs basil
Preparation
Cut the potatoes in half lengthwise. Boil them in water with a pinch of salt for 10 minutes. Drain and divide them over a dish. In the meantime, boil the eggs hard for 8 minutes. Break the woody bottom of the asparagus and cut the rest into 2 cm pieces. Boil the asparagus together with the garden peas for approx. 4 minutes until al dente. Then drain them under cold running water.
Chop the onion. Peel the eggs and cut them into wedges. Mix the lukewarm potatoes with the asparagus, peas, onion and the ‘Tuna & Dressing’. Season with salt and pepper. Place the egg wedges on the salad and garnish with fresh basil.
potato in recipe
variation option(s) choice of potato
