Crunchy Asparagus Salad with Tuna and Eggs | RICARDO
This hearty salad is loaded with asparagus, tuna, egg and breadcrumbs. It's a healthy weekday meal, ideal for lunch.
Keywords
- weekday dinner recipes
- lunch recipes for summer
- summer recipes
- easy dinner recipes for family
- salad recipe
- asparagus salad
- healthy salad recipe
- lunch recipe
- hearty salad
- fresh meal
- asparagus recipe
- egg recipes
- canned tuna recipes
- panko breadcrumbs
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Spoon
- Colander
- Mixing bowl
- Skillet
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
Ingredients
- 4 eggs
- 1 ½ lb (675 g) asparagus, stalks trimmed and cut into 3 pieces each
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 2 cups (280 g) cherry tomatoes, halved
- 1/3 cup (75 ml) olive oil
- 3 tbsp (45 ml) white balsamic vinegar (see note)
- 3 tbsp fresh Parmesan cheese, finely grated
- ½ cup (40 g) panko breadcrumbs
- 1 garlic clove, chopped
- 2 cans (7 oz/198 g each) oil-packed tuna, drained and coarsely crumbled
- Basil leaves, for serving (optional)
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