- 1 large bunch asparagus
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
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 are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp olive oil
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
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.
Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.