Preparation Time: 5 minutes
Cooking Time: 25 minutes
Servings: 4


1 ½ pounds potatoes, quartered
3 tbsp olive oil
Salt and black pepper to taste
8 oz asparagus, cut into three
2 tbsp red wine vinegar
½ cup pimento-stuffed green olives
½ cup chopped roasted red peppers
2 tbsp chopped fresh parsley
2 cans tuna, drained


1. Pour a cup of water to your instant pot and put trivet on top.. Place
the potatoes on top. Seal the lid, select Manual/Pressure Cook on
High, and set the cooking time to 4 minutes. When ready, do a
quick pressure release and unlock the lid. Drain the potatoes. Wipe
the pot dry with a clean napkin and press Sauté.

2. Let the olive oil heat and fry the potatoes and asparagus for 4-5
minutes. Season with salt. Pour the asparagus and potatoes into a
salad bowl. Sprinkle with 1 tbsp of red wine vinegar and mix to

3. In a bowl, pour the remaining oil, vinegar, salt, and pepper. Whisk
to combine. To the potatoes and asparagus, add the roasted red
peppers, olives, parsley, and tuna and toss. Drizzle dressing on the

Nutrition: Kcal 314 Carbs 34g Fat 11g Protein 21g