Tuna, Watercress, Asparagus and Onions

Ingredients

• 2 x 120g John West No Drain Tuna Steaks with a little olive oil
• 2 tsp extra virgin olive oil
• 1 onion, peeled and thinly sliced into rings
• 4 medium sized eggs
• 2 heads baby little gem lettuce, stalk removed
• 50g fresh watercress
• 1 bunch asparagus, trimmed and cooked
• For the dressing
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 8 tbsp extra virgin olive oil

Method

1. Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy. Put onto kitchen paper and allow to cool.
2. To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
3. Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked. Repeat this process for all the eggs.
4. Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing. Add the John West No Drain Tuna steaks and toss lightly together.
5. Place the warm asparagus on the plate. Put the mixed tuna salad on top then add the poached egg.
6. Pile the onion rings on the plate and drizzle with the remaining dressing and serve.