Lemony tuna & asparagus salad box
A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon
Prep
5 min
Cook
8 min
Total
13 min
Servings
2
Method
01
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.
02
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.
Tips
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.
Nutrition
Nutrition
kcal279 kcal
Protein33 g
Fat10 g
Carbs12 g
Micronutrients
Fiber7 g
Sugars4 g
Saturates3 g
Salt1 g
Categories
lunch recipeshealthy packed lunchesrecipes