Ingredients
- 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)
How to Make
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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.
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Step 2: Meanwhile gently toss all the other ingredients together and arrange on plates or in rigid containers.
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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.
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Step 4: Will keep in the fridge for 2 days.
We hope you enjoy this recipe!
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