Lemony Tuna & Asparagus Salad Box

Prep Time
Cook Time
Ready In

"From our daily newspaper The West Australian. Times are estimated."

Original recipe yields 2 servings


  • 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.

Tags : Lunch



Had to come back and change my rating! After sitting overnight the lemon flavor really came through and made the salad delicious! There was way too much onion for my taste, but otherwise it was delicious. I think onions are larger here in the US....I only used two slices chopped and diced, and it was still too much. Maybe change the ingredient list to cups?? I added more tuna to try and balance it out. There was already plenty of asparagus. With the added tuna and additional lemon zest, this was a great salad to take to lunch for work during the week. Thanks for sharing!

review by:
(25 Apr 2021)