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  1. Home
  2. canned tuna recipes

Lemony tuna & asparagus salad box

A new take on the classic salad Niçoise. This lean salad is bulked out by canned cannellini beans and flavoured with dill and lemon.
  • 08 Feb 2016
Lemony tuna & asparagus salad box
Cook: 13 Minutes - easy - Serves 2 - gluten-free - nut-free - dairy-free - pregnancy-safe
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A new take on the classic salad Niçoise. This lean salad is bulked out by canned cannellini beans and flavoured with dill and lemon.

Ingredients

2 large eggs

200 g asparagus, woody ends snapped off, spears halved

185 g Sirena tuna in springwater (no need to drain)

1 small red onion, very finely chopped

125 g cannellini beans from a can, drained

zest and juice ½ lemon

1 tbsp fresh chopped dill

1 tsp extra virgin olive oil

Method

  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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