Lemony tuna & asparagus salad box

• large eggs↗2
• asparagus↗200g g

  woody ends snapped off, spears halved

• can tuna↗160g g

  in spring water (no need to drain)

• small red onion↗1

  very finely chopped

• cannellini bean↗125g g

  from a can, drained

• zest and juice ½ lemon
• fresh chopped dill1 tbsp tbsp
• extra virgin olive oil↗1 tsp tsp

Step-by-step instructions

1. 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.

2. 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.