Name: Lemony Tuna & Asparagus Salad Box Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 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 beans from a can, drained; Zest and juice of ½ lemon; 1 tbsp fresh chopped dill; 1 tsp extra virgin olive oil

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Introduction

This Lemony Tuna & Asparagus Salad Box is a light, fresh meal perfect for lunch or a quick dinner. Combining tender steamed asparagus, protein-packed tuna, and zesty lemon flavors, it’s both nutritious and satisfying.

A white rectangular box is filled with a fresh salad composed of three wedges of a soft-boiled egg with a runny yellow yolk on top, bright green asparagus spears on the side, and a mix of white beans, chopped red onion, and small pieces of light brown chicken scattered underneath. The salad is lightly sprinkled with small green dill sprigs and black pepper. The box sits on a white marbled surface with part of a white wooden texture visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 beans from a can, drained
Zest and juice of ½ lemon
1 tbsp fresh chopped dill
1 tsp extra virgin olive oil

Instructions

Step 1: Put a pan of water on to boil and place a steamer basket above it.
Step 2: When the water is boiling, gently lower the eggs into the water, then place the asparagus spears in the steamer above.
Step 3: Steam the eggs and asparagus together for 8 minutes.
Step 4: While steaming, combine the tuna, finely chopped red onion, drained cannellini beans, lemon zest and juice, chopped dill, and olive oil in a bowl. Toss gently.
Step 5: After steaming, plunge the eggs into cold water to cool slightly, then peel and quarter them.
Step 6: Add the steamed asparagus and quartered eggs to the tuna mixture and gently combine.
Step 7: Serve immediately or pack into rigid containers for a convenient salad box.

Tips & Variations

Use fresh dill for the best flavor, but parsley can be a good substitute if needed.
Swap cannellini beans for chickpeas if you prefer a nuttier texture.
Add a handful of cherry tomatoes or cucumber slices for extra freshness and crunch.
For a richer taste, drizzle a little more olive oil or a dash of mustard into the salad mix.

Storage

Store the salad box in an airtight container in the fridge for up to 2 days. Keep the eggs and asparagus separate if you want to preserve texture longer, then combine right before eating. Reheat is not recommended; best served cold or at room temperature.

How to Serve

The image shows a white rectangular box filled with a fresh salad. The bottom layer contains white beans mixed with small pieces of purple onion and bits of light pink meat. On top of this are three halves of soft-boiled eggs with bright yellow yolks and white edges, garnished with small green dill sprigs and black pepper. Alongside the eggs, several thick, green asparagus stalks are laid diagonally on the right side. The box rests on a white marbled surface with a wooden fork placed at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned asparagus instead of fresh?

Fresh asparagus works best for texture and flavor since it steams quickly and remains crisp. Canned asparagus tends to be softer and may make the salad watery.

Do I need to drain the tuna before adding it?

No, you can add the tuna straight from the can without draining. The spring water keeps it moist and light, blending well with the other ingredients.