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.
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
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.
If you rustle up this zesty recipe, be sure to share your photos with us here!