August 4, 2016

Serves 4


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


  1. Preheat oven to 190° C. Combine the tuna, onion, parsley, lemon juice, yoghurt and salt and pepper in a bowl.
  2. Slice the egg and arrange on the base of a casserole. Spread the tuna mixture on top of the egg.
  3. 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.
  4. Bake for 20 – 25 minutes or until bubbling. Serve immediately with a green salad.
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