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Nutrition: per serving

  • kcal279
    low
  • fat10g
  • saturates3g
  • carbs12g
  • sugars4g
  • fibre7g
  • protein33g
  • salt1g

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, June 2014

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.3 out of 5.14 ratings

Huma1

Easy enough to make. I pretty much followed the recipe, but used a whole can of beans as it seemed a shame to waste them and am glad I did as the onion would have been a bit overwhelming otherwise (but then I am not a big fan of raw onion), and a bit more dill, plus some capers, which complimented…

nicholaburrows2nXizwbXX

Yummy and healthy

Che Guevaraa avatar

Che Guevaraa

A star rating of 5 out of 5.

This was actually such a nice lunch much better than I expected it to be. The flavours are wicked and the lemon sets it off perfect. I made my eggs with slightly runny yokes which made it even better.

Frantic Flapjack

A star rating of 4 out of 5.

Really good recipe. The only thing I changed was to fry the red onion which makes it a little easier to digest.

gigi90

A star rating of 5 out of 5.

Made this last week with the end of the asparagus crop. Absolutely delicious and so easy to do. I left out the onion because I knew some of my guest cant tolerate it - I thought it might lessen the flavours but it was just lovely. (Also left out the zest of lemon - used a bit more juice). Will be…

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