This recipe for two can be easily multiplied for more tummies. It's fast, filling and tastes light and delicious. Perfect for lunch or dinner! Serve with a green salad for extra veggies.
Sauce the asparagus in the olive oil until cooked al dente.
Drain the water from the tuna and put the tuna into the skillet with the asparagus.
Stir in the garlic powder, lemon juice and dried dill.
Stir well to combine and to break up the tuna.
Season with salt and pepper to your liking.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.