Lemony Tuna & Asparagus Salad Box
Servings
Prep Time
Cook Time
Ready In
Recipe: #29344
April 13, 2018
Categories: Lunch, Fish, Tuna, Eggs, Vegetables, Asparagus, Pantry/Shelf, Quick Meals, Picnic, Potluck, Weeknight Meals, Steam, Stove Top, Vegetarian more
"From our daily newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (431.6 g)
- Calories 217.4
- Total Fat - 12.6 g
- Saturated Fat - 2.8 g
- Cholesterol - 208.3 mg
- Sodium - 106.3 mg
- Total Carbohydrate - 18.9 g
- Dietary Fiber - 6.3 g
- Sugars - 7.9 g
- Protein - 11.6 g
- Calcium - 108.2 mg
- Iron - 4.3 mg
- Vitamin C - 47.8 mg
- Thiamin - 0.3 mg
Step 1
Put a can of water on to boil and a steamer above and when boiling, lower eggs into the water and steam the asparagus above for 8 minutes.
Step 2
Meanwhile gently toss all the other ingredients together and arrange on plates or in rigid containers.
Step 3
Plunge the eggs into cold water to cool them a little, then peel and quarter and add the eggs and asparagus to the tuna salad.
Step 4
Will keep in the fridge for 2 days.
Tips & Variations
No special items needed.
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