The weather has been so hot in Melbourne we’ve been feasting on salads for dinner most nights.
Boil some salted water and boil the potatoes in their skins for 15 minutes, then drain.
Season tuna with salt and pepper, pan fry lightly on a medium heat. Cook to your liking, we light it quite rare.
After a few minutes throw the capers in with the tuna, they will crisp up and go a beautiful golden brown.
Boil the eggs for 4 minutes and lightly cook the asparagus in boiling water and drain.
Assemble the salad as per picture above and drizzle with olive oil and season with salt & pepper.