Lemony tuna & asparagus salad box - Good Food Middle East
A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon
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Cooking tools:
- Steamer basket
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Can opener
- Plate
- Airtight container
- Refrigerator
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 beans from a can, drained
- zest and juice ½ lemon
- 1 tbsp fresh chopped dill
- 1 tsp extra virgin olive oil
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