1 bunch asparagus, blanched for 1 minute and chopped (you want the asparagus to retain a bit of crunch)
1 cup fresh spring peas (use thawed frozen if you can’t find fresh)
1/2 cup feta cheese, crumbled
4 soft boiled eggs, peeled and halved
Flaked salt for garnish (optional)
To make the dressing, add all the ingredients to a blender or food processor and blend until creamy.
In a mixing bowl toss the tuna, kale, romaine, asparagus, peas and feta with the dressing, ensuring everything is nicely coated. Transfer to a serving platter and arrange soft boiled eggs on top and sprinkle with flaked salt. Enjoy!