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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margoleach's picture
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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.

lalashisha01's picture

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.

oldmotherhubbard's picture

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!

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

janbomyers's picture
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Delicious! Also reduced the amount of onion.

shall84's picture
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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!

sianey's picture

Excellent and easy to make, really tasty

melcameron's picture
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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!

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

sascha's picture

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.

marchhare's picture
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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.

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

Hawie's picture
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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.

junefoo's picture

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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