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Lemony tuna & asparagus salad box

Lemony tuna & asparagus salad box

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A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal279
fat10g
saturates3g
carbs12g
sugars4g
fibre7g
protein33g
salt1g
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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 bean from a can, drained
  • zest and juice ½ lemon
  • 1 tbsp fresh chopped dill
  • 1 tsp extra virgin olive oil

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2014

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Overall rating

A star rating of 4.5 out of 5.11 ratings
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