Tuna, asparagus & white bean salad

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1. Video tutorial: Chopping an onion

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.

PER SERVING

275 kcalories, protein 33g, carbohydrate 26g, fat 5 g, saturated fat 1g, fibre 8g, salt 1.28 g

Latest comments and suggestions

• junefoo

  23 April 2009

  junefoo commented on this recipe

  Made this for a picnic. Very successful. Flavors melded together perfectly. Had tarragon vinegar on hand so used that in place of red wine vinegar.

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• CFL recipes

  23 April 2009

  CFL recipes rated and commented on this recipe

  

  I halved this for a weeknight supper and it is delicious. The only adjustment I would make is that the red onion was very strong, so I would maybe half the amount specified. The flavour of the salad was good but the aftertaste very overpowering. I think as well it could do with more dressing than specified, but that's quite a personal thing. The tarragon really finished it off nicely.

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• Chris

  29 April 2009

  Chris rated and commented on this recipe

  

  Have just made this with new season English asparagas and it was delicious. The floavour of the fresh tarragon really made it.

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• MarchHare

  29 April 2009

  MarchHare rated and commented on this recipe

  

  I'll definitely try this again. I was a bit worried about the various flavours, but they went together very well. I think it would be a good accompaniment to slices of roast ham.

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• Sascha

  02 May 2009

  Sascha commented on this recipe

  I added some cold cooked new potatoe chunks. Scrumptious and so portable; I took it some to work in my lunchbox and had some envious looks from colleagues.

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• laurabentley

  06 May 2009

  laurabentley rated and commented on this recipe

  

  I replaced the cannelleni beans with butter beans and added some sweetcorn, it worked great for lunch boxes.

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• Mel Cameron

  08 May 2009

  Mel Cameron rated and commented on this recipe

  

  I made this for a family picnic. It was delicious, filling and easily portable. The flavours worked well together. Will definately be making this again!

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• Sianey

  09 May 2009

  Sianey commented on this recipe

  Excellent and easy to make, really tasty

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• Shalinee

  10 May 2009

  Shalinee rated and commented on this recipe

  

  Didn't have any capers or white beans to hand, so... Put some pitted black olives in. Also was only making for one, so used handful of hand-picked Norfolk asparagus, one tin tuna and one small tin borlotti beans. Half a red onion, then same amount of tarragon, red wine vinegar and extra virgin olive oil as state in the recipe. Also some watercress that was looking to be eaten. No need at all for salt or pepper and perfect amount of dressing - very more-ish indeed!

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• LouRogers

  11 May 2009

  LouRogers rated this recipe

  

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• Janet

  11 June 2009

  Janet rated and commented on this recipe

  

  Delicious! Also reduced the amount of onion.

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• Joanne

  21 June 2009

  Joanne rated and commented on this recipe

  

  I really liked this, halved it and made it for two lunches. Replaced the red onion with celery as I was eating at work!

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• Dani

  30 June 2009

  Dani commented on this recipe

  Fast becoming a family favorite, I added tarragon vinegar instead of red wine and cut down the onion which was good advice, also put in olives and at last moment rocket. Ooooh keep them coming!

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• Lala

  10 July 2009

  Lala commented on this recipe

  Had this for a summer dinner, we had fresh Salmon instead of the tinned Tuna and substituted one tin of Cannellini with Borlotti Beans and it was delicious. The flavours really all do work very well together.

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• Margo

  20 July 2009

  Margo rated and commented on this recipe

  

  I was a bit surprised by all the 5 star comments... it's an okay salad, but rather bland. The tarragon and capers went very very well together, but more of both to give it any sort of kick! Didn't try any of the variations above; perhaps they help.

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• bengal-mad

  02 September 2009

  bengal-mad rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 5 mins

Gluten-free, Low-fat, Super healthy, Dairy-free

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

PER SERVING

275 kcalories, protein 33g, carbohydrate 26g, fat 5 g, saturated fat 1g, fibre 8g, salt 1.28 g

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