Lemon-tuna & asparagus salad box

Thursday, April 6, 2017


·      2 large eggs

·      asparagus bundle with ends snapped off, spears halved

·      1 can tuna

·      1 small red onion, very finely chopped

·      zest and juice ½ lemon

·      1 tbsp fresh chopped dill

·      1 tsp extra virgin olive oil



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.

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