Ad

Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Nutrition: per serving

  • kcal245
    low
  • fat5g
    low
  • saturates1g
  • carbs23g
  • sugars4g
  • fibre9g
  • protein24g
    high
  • salt0.75g
Ad

Method

  • step 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.

  • step 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

Ad

Comments, questions and tips (39)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.74 ratings

avclements10587

It was okay for using up some ingredients I had in the cupboard. I added a couple of chopped salad tomatoes, and added a crushed garlic clove to the dressing. I personally didn’t like the tarragon but would try this again perhaps with a different fresh herb.

jo_reiduk

This was great. Subbed in a whole head of broccoli for the asparagus and dill for the tarragon. Will definitely make again- really versatile.

anniegales

tip

Quick, fresh and easy. I loved this. I didn’t have any tarragon and so used basil instead (which worked well). I also added avocado - which gave a lovely creamy consistency. I used the grain mustard in the dressing (as recommended in the previous comments) and added Belazu cured lemon paste to the…

mansparky1705

question

How many grams per portion per person?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. This recipe serves 4/makes 4 portions. We don't know the exact weight but you can weigh the finished dish and then divide it by 4 to get a precise weight. We hope this helps. Best wishes, BBC Good Food Team.

Calliope2013

A star rating of 5 out of 5.

Delicious - I couldn't get tarragon so used dill, which worked really well. Also used fresh tuna rather than tinned and added a little salt and some black pepper. It seems like a recipe that could be easily adapted depending on what you had available - e.g. green beans or tender stem broccoli…

elektricia avatar
elektricia

Thought so too, here white asparagus are in season, and on offer. So, borlotti beans for colour! And vegan tuna!! Perfectly vegan!!

Ad
Ad
Subscribe to Good Food magazine

Warm up this season with Good Food

Slow down this autumn with a subscription to Good Food for just £9.99 for 6 months – that’s only £1.66 per month.
Subscribe today

Related guides

Ad

You may also like

Related recipe collections