Brie, courgette & red pepper muffins
These cheesy savoury bites are best eaten on the day they're baked – ideally fresh from the oven. They're perfect for picnics or lunchboxes
Lemony tuna & asparagus salad box
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large eggs
- 200g asparaguswoody ends snapped off, spears halved
- 160g can tunain spring water (no need to drain)
- 1 small red onionvery finely chopped
- 125g cannellini beanfrom a can, drained
- zest and juice ½ lemon
- 1 tbsp fresh chopped dill
- 1 tsp extra virgin olive oil
Nutrition: per serving
- kcal279low
- fat10g
- saturates3g
- carbs12g
- sugars4g
- fibre7g
- protein33g
- salt1g
Method
step 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.
step 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.
