Tuna, asparagus & white bean salad

Tuna, asparagus & white bean salad

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(33 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4
A nourishing spring salad, ready in minutes

Nutrition and extra info

  • Dairy-free
  • Gluten-free
  • Healthy

Nutrition: per serving

  • kcal275
  • fat5g
  • saturates1g
  • carbs26g
  • sugars6g
  • fibre8g
  • protein33g
  • salt1.28g
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Ingredients

  • 1 large bunch asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 x 200g cans yellowfin tuna steaks in water, drained
  • 2 x 400g cans cannellini beans in water, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 1 red onion, very finely chopped
  • 2 tbsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp red wine vinegar
  • 2 tbsp tarragon, finely chopped
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments, questions and tips

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Sophie3243
26th May, 2015
2.55
I didn't have red wine vinegar so used white instead. I found it all a little bland to start with, so went back added more capers, a good pinch of salt & black pepper & a good lug more wine vinegar. It was much tastier! Ideal to take to work for lunch as will travel & store well - a great & filling alternative to salad.
KochinVeronica's picture
KochinVeronica
26th Mar, 2014
Very very good and healthy!
rosy11
15th Nov, 2013
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
22nd Jul, 2013
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
22nd Apr, 2013
5.05
this was brilliant and so easy! used lentils as well as cannelloni beans
ram0nab
16th Mar, 2013
4.05
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
16th Mar, 2013
4.05
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
29th Jun, 2012
2.05
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
12th Jun, 2012
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
9th Jun, 2012
5.05
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.

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