Lemony tuna & asparagus salad box

10-30 minutes 2 of 5-a-day 2 servings 400 kcal or less bean salad egg salad fibre folate healthy lunchbox low-calorie lunch lunch ideas lunchbox make ahead nicoise

N/A

Source

Ingredients

2 large eggs

200g asparagus , woody ends snapped off, spears halved

160g can tuna in spring water (no need to drain)

1 small red onion , very finely chopped

125g cannellini bean from a can, drained

zest and juice ½ lemon

1 tbsp fresh chopped dill

1 tsp extra virgin olive oil

Method

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.

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.