This recipe is courtesy of Sharon Hollis, Harbourside Market volunteer
4 eggs, hard boiled and quartered
200 grams asparagus, trimmed and steamed until al dente
3 medium tomatoes cut into quarters
425 grams can tuna in water or brine, drained and flaked – alternatively use fresh tuna or salmon, cooked to your liking
60 grams pitted black olives
½ cup fresh parsley, chopped
400 grams baby new potatoes, boiled, drained and halved
1 tablespoon capers
½ red onion, thinly sliced
2 tablespoon olive oil
1 tablespoon lemon juice
How to cook
Boil the eggs before preparing the salad. Steam the asparagus until tender. Rinse under cold water then cut into thirds.
Combine the tomato, egg, tuna, olives, capers, onion, parsley and potato in a large bowl.
Combine the olive oil and lemon juice in a small bowl and add the asparagus to the large bowl with the other ingredients before drizzling with the dressing and serving.