LEMONY TUNA & ASPARAGUS SALAD BOX

http://yummiberry.co.za/?p=3035

(Serves 2)

 

Ingredients:

2 large eggs
200g asparagus (woody ends snapped off, spears halved)
160g can tuna in spring water
1 small red onion, very fnely chopped
125g canned cannellini beans, drained
finely grated rind and juice of ½ lemon
1 tbs fresh chopped dill
1 tsp extra-virgin olive oil

 

Method:

Boil the eggs and cook the asparagus. 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. Mix the salad. Meanwhile, gently toss together the remaining ingredients and put on plates or in rigid
containers. Plunge the eggs into cold water to cool a little, then peel and quarter. Add the eggs and asparagus to the salad. Will keep in the fridge for up to 2 days. *BBC Easy Food Magazine*

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