Tuna, asparagus & white bean salad

Tuna, asparagus & white bean salad

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(29 ratings)

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Cooking time

Prep: 10 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4

A nourishing spring salad, ready in minutes

Nutrition and extra info

Additional info

  • Dairy-free
  • Gluten-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
275
protein
33g
carbs
26g
fat
5g
saturates
1g
fibre
8g
sugar
6g
salt
1.28g

Ingredients

  • 1 large bunch asparagus
  • 2 x 200g cans yellowfin tuna steaks in water, drained
  • 2 x 400g cans cannellini beans in water, drained
  • 1 red onion, very finely chopped
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp tarragon, finely chopped

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Method

  1. Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  2. Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Recipe from Good Food magazine, May 2009

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Comments

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KochinVeronica's picture

Very very good and healthy!

rosy11's picture

5 stars! I swapped the asparagus for green beans as the asparagus was too expensive... Really tasty and was also great for lunch the next day. I found it needed extra olive oil and lemon and seasoning, but delicious despite this!

fmolekamp's picture

Tasty and nutritious. The tarragon works really well. I also added a little Dijon mustard to the dressing to liven it up a bit & left out red onions as they give me indigestion and it was fine without.

hsmith22's picture
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this was brilliant and so easy!
used lentils as well as cannelloni beans

ram0nab's picture
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Simple and delicious. Also filling for those dieters with a hearty appetite. If you havent got capers it doesnt matter but the salad is better with them in. A really good low-carb meal that you can store in your cupboard and then just get some fresh asparagas.

ram0nab's picture
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Simple and delicious. Also filling for those dieters with a hearty appetite. If you havent got capers it doesnt matter but the salad is better with them in. A really good low-carb meal that you can store in your cupboard and then just get some fresh asparagas.

julesthenorweegie's picture
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I made this last night, and trying capers for the first time, I must say it really wasn't my cup of tea unfortunately. That, accompanied with the red wine vinegar made a quite perfumic dressing, which I can only imagine is for someone who likes it, as the taste is very dominating.

laughinggirl66's picture

This was really yummy, i served with a watercress salad, fresh bread and some sliced corizo for lunch when I had the parents round (def Serves more than 4). Really yummy salad, the flavours work really weel, the best bit is its super healthy too. I only used a samlly red onion and cut it really finely but it wasnt too oniony. i think next time i might do half cannellini beans and half butter beans, im going to make a batch for lunches next week now. We are also going to do it at the next BBQ and just double it up - Yum yum

kevinwpage's picture
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Thought the capers and the red wine vinegar would be a bit acidic so left them out in favour of a drop of balsamic. Thought that tarragon would be a bit strong too so just used fresh parsley. Went well with crusty bread.

Bigspottedcat's picture
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Tasty - Quick - Easy - Cheap.... (unlike my ex wife)

katysimpson's picture
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Lovely! I halved the amount of onion and doubled the oil and vinegar however.

ddnachez's picture
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I used one tin of cannellini beans and one of lentils (don't ask why!) and the result was still very nice. I replace the tarragon with coriander.

melania_ishak's picture
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Good but needed more zing so added some lemon juice and balsamic vinegar, would be interested to try it with the suggestions above! overall great for a filling and healthy lunch box option

emmaccollins's picture
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I made this for lunch last week; it was really tasty and filled me up for the rest of the day. Makes a really nice change from the bog standard salad and it is incredibly good for you! Will definitely make it again.

medinaitieva's picture
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filling and nutricious. also lessened the amount of onions. couldn't find fresh tarragon, used dried ones, overall, ok, not super great. thanks!

abisnail's picture
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Made this the night before for lunch. Tasted lovely when I made it (although maybe a bit more dressing is required) but the tarragon totally overpowered the dish by next lunchtime. Couldn't taste any other flavours which was disappointing.

Will try re-making but with much less tarragon if I'm not going to use it immediately.

avrile's picture

I didn't have capers and used diced jalapenos instead. It worked. :o)

helsbelssuomi's picture
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Made this with mixed white beans and chick peas. Used white balsamic vinegar as that's what I had in the cupboard, it was good. Quick and easy to make.

melhizz's picture
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I didn't have cannellini beans but had a tin of borlotti, and used a fresh tuna steak instead of tinned. Tasted lovely we definately eat again. Didn't think it would be very filling but it certainly was enough for both of us. Only next time I would use more Tarragon and less capers.

bengalcat's picture
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Really nice if you want to be super healthy. I didn't have any capers, so added some finely chopped gerkins instead which added a lovely zing! My husband also added salad cream to my disgust! Would make again.

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