1 (300g) can tuna in springwater, drained
1 red onion, finely chopped
1 Tbsp flat-leaf parsley
1 Squeeze lemon juice
2 Tbsp Greek yoghurt
1 Salt and freshly ground black pepper
2 hard-boiled eggs
1 bunch asparagus spears, lightly steamed
⅓ cup almond meal
½ cup grated parmesan
½ cup grated tasty cheese
2 tsp butter
- Preheat oven to 190° C. Combine the tuna, onion, parsley, lemon juice, yoghurt and salt and pepper in a bowl.
- Slice the egg and arrange on the base of a casserole. Spread the tuna mixture on top of the egg.
- Arrange the asparagus spears in a row on top of the tuna. Sprinkle with almond meal then top with the two cheeses. Break the butter into smaller portions and dot over the top of the cheese.
- Bake for 20 – 25 minutes or until bubbling. Serve immediately with a green salad.