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Ingredients

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.

Recipe from Good Food magazine, June 2014

Goes well with

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A star rating of 4.4 out of 5.12 ratings
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