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A new take on the classic salad Niçoise. This lean salad is bulked out by storecupboard cannellini beans and flavoured with dill and lemon


  • 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 bean from a can, drained
  • zest and juice ½ lemon
  • 1 tbsp fresh chopped dill
  • 1 tsp extra virgin olive oil


  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.
  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.

recipe from bbcgoodfood

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