Summer Lunch Receipe - Lemony Tuna & Asparagus Salad Box

Prep: 5 mins        Cook: 8 mins        Serves: 2 

  

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 beanfrom a can, drained
• zest and juice ½ lemon1 tbsp fresh chopped dill
• 1 tsp extra virgin olive oil

Method

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