Easy Lemony tuna & asparagus salad box

• Preparation and cooking time

  • 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: per serving

Highlight	Nutrient	Unit
low in	kcal	279
	fat	10g
	saturates	3g
	carbs	12g
	sugars	4g
	fibre	7g
	protein	33g
	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 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.

• Source Link

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