Tuna, egg & asparagus salad

Tuna, egg & asparagus salad

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Tuna, egg & asparagus salad

The ingredient of Tuna, egg & asparagus salad

  1. four child coliban potatoes
  2. 1 bunch asparagus, trimmed, halved crossways
  3. 4 eggs
  4. 2 (200g each) tuna steaks
  5. Olive oil cooking spray
  6. Salt & freshly floor pepper
  7. 2 x 100g pkts baby watercress salad
  8. 1/3 cup (80ml) Kraft Sensations Free creamy lemon & dill

The instruction how to make Tuna, egg & asparagus salad

  1. Place the potatoes in a saucepan of bloodless water. Bring to the boil and prepare dinner for 10 minutes or until gentle. Drain and set aside to cool. Cut each potato into quarters.
  2. Meanwhile, area the eggs in a saucepan of bloodless water. Bring to the boil. Cook for eight minutes. Add the asparagus within the remaining 2 mins of cooking. Drain. Run underneath bloodless water. Set aside to chill. Peel the eggs. Cut each egg into quarters.
  3. Heat a frying pan over a high warmness. Spray the tuna steaks with oil andseason with salt and pepper. Cook for two mins each side for medium. Flake the tuna into massive chunks.
  4. Divide the watercress salad blend, potatoes, egg, asparagus and tuna amongst 4 serving plates. Drizzle over the dressing and pinnacle with freshly floor pepper.

Nutritions of Tuna, egg & asparagus salad

fatContent: 291.102 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent: 267 milligrams cholesterol

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