Friday, October 10, 2014

Recipe: Tuna, Asparagus and New Potato Salad, with Perfect Poached Egg!

Continuing on the healthy and light theme, this is a fantastically healthy salad. Large portion certainly, as I've said in previous entries when I make a salad it is a "MAN SALAD", not a Kate moss sized couple of lettuce leaves and a fork full of alfalfa sprouts or something. But still very healthy- it has 4 portions of vegetables in it, and a good source of lean protein from the tuna and egg. I've entered this into a competition Princes are running at the moment too- They are basically running a competition until September next year- every month there is a winner of a hamper, and at the end of the year, those 12 winners are then judged, the grand winner gets £5000!!! Would be amazing to win that sorta cash. Straight to South Africa on holiday for me I reckon!

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! 

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