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Lemon Tuna and Asparagus


Banana and Orange BOWL

12g Carbs / 33g Protein / 10g Fat / 279 kcal

Nutritional Value


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

Cooking method

• 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. • 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.
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