Lemon Tuna Salad
Lemon Tuna Salad
For a quick lunch or a light evening meal, this zingy lemon tuna recipe is sure to be one you make time and time again.
Ingredients
- 1 tin of tuna in spring water (not oil)
- 100g of trimmed asparagus
- 100g of trimmed tenderstem broccoli
- 1 finely chopped red onion or banana shallot
- 125g of white beans such as cannellini or butter beans
- Zest and juice of one lemon
- Chopped parsley or chives
- Drizzle of olive oil
Instructions
- With digestion aiding lemons, oily tuna to help your heart and blood pressure and filling pulses, this salad has heaps of health benefits.
- Heat a large frying pan to a medium heat and add a drizzle of olive oil, salt and pepper. Add the asparagus and tenderstem to the pan and reduce the heat, gently stir and turn for 4 minutes. Add a splash of water to the pan and cover with a lid for a further 4-6 minutes. Cook slightly longer if you’d prefer a less al dente finish.
- Meanwhile, add the remaining ingredients to a large bowl or onto plates, tossing together with a drizzle of olive oil.
- Add the cooked asparagus and broccoli and serve with an extra slice of lemon.
Category
Recipes
Springtime Recipes
