Lemony tuna & asparagus salad box recipe | Good Food
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
- Microplane
- Kitchen scale
- Cutting board
- Chef's knife
- Can opener
- Colander
- Pot
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Plate
- Airtight container
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
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