LEMONY TUNA & ASPARAGUS SALAD BOX

Lemony tuna & asparagus salad box image

A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon

Provided by Sara Buenfeld

Categories Lunch

Time 13m

Number Of Ingredients 8

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

Steps:

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.
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 Facts : Calories 279 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium