Lemony tuna & asparagus salad box

Lemony tuna & asparagus salad box

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(9 ratings)

Prep: 5 mins Cook: 8 mins


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



    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)



    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



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

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


  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.

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Comments, questions and tips

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Che Guevaraa's picture
Che Guevaraa
11th Feb, 2020
This was actually such a nice lunch much better than I expected it to be. The flavours are wicked and the lemon sets it off perfect. I made my eggs with slightly runny yokes which made it even better.
Frantic Flapjack
10th Jul, 2014
Really good recipe. The only thing I changed was to fry the red onion which makes it a little easier to digest.
21st Jun, 2014
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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