About this recipe:John West has teamed up with celebrity chef James Martin to launch 'Tuna Tuesday' - the new weekly event aimed at encouraging Brits to eat their recommended amount of fish. This recipe is just one of several delicious new dishes James has created, all of which are made with John West's 'No Drain Less Mess' tinned tuna.
2 x 120g John West No Drain Tuna Steaks with a little olive oil
2 teaspoons 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 tablespoon Dijon mustard
2 tablespoons red wine vinegar
8 tablespoons extra virgin olive oil
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Method Prep:10min › Cook:20min › Ready in:30min
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.
To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
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.
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.
Place the warm asparagus on the plate. Put the mixed tuna salad on top then add the poached egg.
Pile the onion rings on the plate and drizzle with the remaining dressing and serve.