Makes: 4 servings Prep Time: 20 minutes


  • 1 lb. small red potatoes (about 10), halved
  • 1 lb. fresh asparagus, trimmed and halved crosswise
  • 3 pouches (2.5 oz. each) albacore white tuna in water
  • 1/2 cup pitted Greek olives, halved (optional)
  • 1/2 cup zesty Italian salad dressing


  1. Place potatoes in a large saucepan; add water to cover by 2 in. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes, adding asparagus during the last 2-4 minutes of cooking. Drain potatoes and asparagus; immediately drop into ice water.

  2. To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.

Original source:, Photograph by Taste of Home

Leave a Reply

Your email address will not be published.