Tuna, Egg and Asparagus SaladThe asparagus in my garden is just starting to send up the first shoots of the season. But they’re very slim and there isn’t enough to make a proper meal of them yet, so here I’ve added them to what is basically a de-constructed tuna mayonnaise sandwich.

Recipe for Tuna, egg and asparagus salad (serves 2)

Ingredient Calories per serving
2 eggs 63
1 tbsp olive oil 60
2 slices wholemeal bread, cut into cubes 82
50g thin asparagus spears, cut into short lengths 5
1 can albacore tuna 70
1 clove garlic, crushed 2

Total calories per serving: 280

Method: Put the eggs in a pan of water, bring to a simmer and cook for 10 minutes. Meanwhile, heat the oil in a frying pan and then shallow fry the cubes of bread with the asparagus until the bread is crispy, adding the garlic towards the end of the cooking time. Then flake the tuna into a large bowl, stir in the bread and asparagus and serve garnished with the peeled hardboiled eggs, cut into quarters.