Ingredients
1 pound small red potatoes (about 10), halved1 pound fresh asparagus, trimmed and halved crosswise3 pouches (2-1/2 ounces each) albacore white tuna in water1/2 cup pitted Greek olives, halved, optional1/2 cup zesty Italian salad dressing
Preparation
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.
To serve, drain potatoes and asparagus; pat dry and divide among 4 plates. Add tuna and, if desired, olives. Drizzle with dressing.
