Ingredients
14 total- 200g baby new potatoes, halved
- 3 M&S Collection Free Range Eggs
- 125g M&S Asparagus Tips
- 1 little gem lettuce, leaves separated
- ½ red onion, thinly sliced
- 10 cherry tomatoes, halved
- 3 baby cucumbers, thickly sliced
- 1 handful kalamata olives, pitted
- 2 tsp M&S Capers
- 2 tsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp extra-virgin olive oil
- 20g flat-leaf parsley, finely chopped
- 225g M&S Collection Albacore Tuna Loins in Spanish Olive Oil, drained
Method
7 stepsStep 1
Bring a large saucepan of salted water to the boil over a high heat. Add the potatoes and cook for 10 mins, until just tender. Drain and leave to cool slightly.
Step 2
Bring a second saucepan of water to the boil over a medium-high heat. Gently lower in the eggs and cook for 5 mins. Add the asparagus for the final 1 min of cooking. Remove both and transfer to a bowl of iced water to cool.
Step 3
Carefully peel the eggs, then halve them. Drain the asparagus and set aside.
Step 4
Arrange the little gem leaves and potatoes across two serving plates or 1 platter. Scatter over the red onion, tomatoes, cucumber, olives and capers.
Step 5
To make the dressing, pour the vinegar, mustard and olive oil into a bowl and whisk until combined. Add the parsley and season well.
Step 6
Top with the eggs and asparagus, then gently flake over the tuna.
Step 7
Spoon the dressing generously over the salads and serve straight away.