• 500g baby potatoes, halved
  • 1 teaspoon dried mixed herbs by Sainsbury's
  • 4 medium British free range Woodland eggs, at room temperature
  • 125g pack asparagus tips by Sainsbury's
  • 2 x 300g pack frozen tuna steaks, defrosted
  • 80g bag rocket salad
  • 240g tub Taste the Difference sunkiss tomatoes, drained and halved
  • ½ x 28g pack fresh flat leaf parsley
  • 1 lemon, juice and zest


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes in a roasting tin and add the mixed herbs and 1 tablespoon of the olive oil. Toss together, then roast for 35 minutes.

  2. 2

    Bring a large pan of water to the boil, add the whole eggs and boil for 7 minutes (for soft set, add 2 minutes for hard-boiled).

  3. 3

    Add the asparagus tips for the final 2 minutes. Drain, and set aside the asparagus. Run the eggs under cold water until cool, then peel and slice into quarters.

  4. 4

    Heat a griddle pan to medium-high. Brush the tuna steaks with the remaining oil, then cook for 3 minutes on each side. 

  5. 5

    Slice and arrange on 4 plates with the warm potatoes, eggs, asparagus, rocket salad and sunkiss tomatoes. Top with the parsley, lemon juice and zest to serve.

  6. 6

    Cook's tip: To make this recipe even more special, follow the video and top with deep-fried, breadcrumb-coated poached eggs. Carefully poach and peel the 4 eggs, then toss in 25g plain flour and shake off any excess. Dip in a beaten egg, and then coat with 90g panko breadcrumbs. Place in the fridge to chill for 30 minutes. Preheat some vegetable oil for deep frying to 160°C. Carefully lower the coated eggs into the oil and fry for 1 minute until golden brown and crisp. Remove from the oil, drain on kitchen paper and season to taste. Prepare the salads as above (but without the boiled eggs) and top with the fried eggs.

Nutritional Details

Each serving provides
  • Energy 1528kj 365kcal 18%
  • Fat 15.2g 22%
  • Saturates 2.9g 15%
  • Sugars 4.7g 5%
  • Salt 0.69g 12%

% of the Reference Intakes

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