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Tuna and Asparagus Salad for a Light Healthy Dinner

Tuna and Asparagus Salad for a Light <a title="healthy" class="aalmanual" href="">Healthy</a> Dinner –

Nutritious value

  • Calories: 490
  • Protein: 36 grams
  • Fat: 17 grams
  • Carbohydrates: 45 grams
  • Total time: 20 minutes
  • Preparation time: 12 minutes
  • Servings: 2


  • 8 small potatoes
  • 2 medium-sized eggs
  • 125 g asparagus, woody ends removed
  • 185 g canned, dried tuna
  • A fistful of black olives, each split in half
  • Fresh lettuce, chopped to medium-sized slices
  • Brown bran bread for service
  • 1 shallot, finely chopped
  • 1 teaspoon English mustard powder
  • 2 tablespoons vinegar
  • 1 tablespoon extra-virgin olive oil, or oil from the tuna can
  • 1/2 teaspoon sugar


  • Boil the potatoes for 8-12 minutes then cool with cold water. Dry and set them aside to cool down.
  • Put the eggs in a pot of water and bring to them boil add the asparagus and let them boil for two minutes. Drain and cool under cold water. Dry the asparagus and set aside.
  • Peal the eggs after they cool down then chop into two or four slices.
  • Whisk the mustard powder, olive oil and sugar with 1 tablespoon of water and some salt and pepper.
  • Put the potatoes, asparagus, tuna, olives and lettuce into a big bowl. Drizzle the salad dressing over the bowl and toss well. Add the eggs and serve with the brown bran bread.


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