Lemony Tuna & Asparagus Salad Box

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2
Servings

10m
Prep Time

8m
Cook Time

18m
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

recipe by:
ImPat

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recipe by:
ImPat

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

Original recipe yields 2 servings

Metric US

Ingredients

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2 large eggs
200 grams asparagus (woody end snapped of and spears halved)
185 grams water-packed tuna (in spring water,no need to drain)
1 red onion (small onion, very finely chopped)

125 grams cannellini beans (from a can, drained)
1/2 lemon, zest and juice
1 tablespoon dill, fresh and chopped
1 tablespoon olive oil (extra virgin)

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.

Tags : Lunch

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