Lower sugar recipe for 2 people, takes only 8 mins; recipe has large egg, asparagus, tuna, red onion, cannellini bean, lemon, dill and extra virgin olive oil.
Lemony tuna & asparagus salad box
Course: Lower sugar
Servings
2
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 1 tsp extra virgin olive oil
- Red Onion: 1 small red onion, very finely chopped
- Dill: 1 tbsp fresh chopped dill
- Tuna: 160g can tuna in spring water (no need to drain)
- Lemon: zest and juice 1/2 lemon
- Cannellini Bean: 125g cannellini bean from a can, drained
- Large Egg: 2 large eggs
- Asparagus: 200g asparagus, woody ends snapped off, spears halved
Directions
- 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.
