Tuna, asparagus & white bean salad

Tuna, asparagus & white bean salad

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(34 ratings)

Prep: 10 mins Cook: 5 mins


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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  • 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
    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 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



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


  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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9th Jun, 2012
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.
Bigspottedcat's picture
21st May, 2012
Tasty - Quick - Easy - Cheap.... (unlike my ex wife)
29th Mar, 2012
Lovely! I halved the amount of onion and doubled the oil and vinegar however.
26th Sep, 2011
I used one tin of cannellini beans and one of lentils (don't ask why!) and the result was still very nice. I replace the tarragon with coriander.
22nd May, 2011
Good but needed more zing so added some lemon juice and balsamic vinegar, would be interested to try it with the suggestions above! overall great for a filling and healthy lunch box option
14th May, 2011
I made this for lunch last week; it was really tasty and filled me up for the rest of the day. Makes a really nice change from the bog standard salad and it is incredibly good for you! Will definitely make it again.
11th May, 2011
filling and nutricious. also lessened the amount of onions. couldn't find fresh tarragon, used dried ones, overall, ok, not super great. thanks!
26th Apr, 2011
Made this the night before for lunch. Tasted lovely when I made it (although maybe a bit more dressing is required) but the tarragon totally overpowered the dish by next lunchtime. Couldn't taste any other flavours which was disappointing. Will try re-making but with much less tarragon if I'm not going to use it immediately.
14th Aug, 2010
I didn't have capers and used diced jalapenos instead. It worked. :o)
4th Jul, 2010
Made this with mixed white beans and chick peas. Used white balsamic vinegar as that's what I had in the cupboard, it was good. Quick and easy to make.


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