A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon
Prep:5 mins
Serves 2
2 large eggs200g asparagus, woody ends snapped off, spears halved160g can tuna in spring water (no need to drain)1 small red onion, very finely chopped125g cannellini bean from a can, drainedzest and juice ½ lemon1 tbsp fresh chopped dill1 tsp extra virgin olive oil
STEP 1Put 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 2Meanwhile, 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.
