Tuna, Asparagus and New Potato Salad, with Perfect Poached Egg! (serves 1)
1 x 160g can Princes Tuna Chunks in Sunflower oil, drained
220g new potatoes, halved
250g asparagus spears, cut into thirds
65g Mixed salad (spinach, watercress and rocket works well)
1 medium egg
25g chilli jam
2 tbsp cider vinegar
1 tbsp vegetable oil
Salt, pepper and sugar to taste
1) Bring a small pan of salted water to the boil. Boil the new potatoes for 15 minutes, adding the asparagus to the boiling water 4 minutes before the potatoes are done. Drain, and set aside.
2) Place the salad on the plate, top with the cooked new potatoes and asparagus, then top with the tuna. Whisk together all the dressing ingredients, season to taste, and pour over the salad.
3) Bring the pan of water to the boil again, and then lower the temperature to a steady simmer. Stir the water round with a spoon, and crack the egg in. The egg should take about 2 minutes for a perfect poach!
4) Top the salad with the poached egg, and serve!