Servings: 2

2 eggs
225g green asparagus
1 tbsp olive oil
325g fresh tuna, in slices
110g leafy greens
50g cherry tomatoes
½ red onion
2 tbsp pumpkin seeds
salt and pepper

Garlic dressing:

150 ml mayonnaise
2 tbsp water
2 tsp garlic powder
salt and pepper

Combine ingredients for the garlic dressing. Set aside.

Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling.

Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside.

Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously.

Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate.

Slice the tuna and distribute evenly over the salad.

Pour over the dressing and sprinkle with pumpkin seeds.

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