Lemony tuna & asparagus salad box

Lemony tuna & asparagus salad box

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 5 mins Cook: 8 mins

Easy

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

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal279
  • fat10g
  • saturates3g
  • carbs12g
  • sugars4g
  • fibre7g
  • protein33g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 large eggs
  • 200g asparagus, woody ends snapped off, spears halved
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 160g can tuna in spring water (no need to drain)
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 1 small red onion, very finely chopped
  • 125g cannellini bean from a can, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp fresh chopped dill
  • 1 tsp extra virgin olive oil

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
10th Jul, 2014
3.8
Really good recipe. The only thing I changed was to fry the red onion which makes it a little easier to digest.
gigi90
21st Jun, 2014
5.05
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.