1 pound fresh asparagus, trimmed and halved crosswise
3 pouches (2-1/2 ounces each) albacore white tuna in water
1/2 cup pitted Greek olives, halved, optional
1/2 cup zesty Italian salad dressing
Description
Place potatoes in a large saucepan; cover with 2 in. water. 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.
