Lemony tuna & asparagus salad box

Lemony tuna & asparagus salad box

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 2

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
279
protein
33g
carbs
12g
fat
10g
saturates
3g
fibre
7g
sugar
4g
salt
1g

Ingredients

  • 2 large eggs
  • 200g asparagus, woody ends snapped off, spears halved
  • 160g can tuna in spring water (no need to drain)
  • 1 small red onion, very finely chopped
  • 125g cannellini beans from a can, drained
  • zest and juice ½ lemon
  • 1 tbsp fresh chopped dill
  • 1 tsp extra virgin olive oil

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Method

  1. Put a pan of water on to boil with a steamer above. When boiling, lower the eggs into the water and steam the asparagus above for 8 mins.
  2. Meanwhile, gently toss all the other ingredients together and arrange on plates or in rigid containers. Plunge the eggs into cold water to cool them a little, then peel and quarter. Add the eggs and asparagus to the tuna salad. Will keep in the fridge for 2 days.

Recipe from Good Food magazine, June 2014

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Comments

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Frantic Flapjack's picture
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Really good recipe. The only thing I changed was to fry the red onion which makes it a little easier to digest.

gigi90's picture
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Made this last week with the end of the asparagus crop. Absolutely delicious and so easy to do. I left out the onion because I knew some of my guest cant tolerate it - I thought it might lessen the flavours but it was just lovely. (Also left out the zest of lemon - used a bit more juice). Will be a firm favourite.

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