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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Bigspottedcat's picture
Bigspottedcat
21st May, 2012
4.05
Tasty - Quick - Easy - Cheap.... (unlike my ex wife)
katysimpson
29th Mar, 2012
4.05
Lovely! I halved the amount of onion and doubled the oil and vinegar however.
ddnachez
26th Sep, 2011
4.05
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.
melania_ishak
22nd May, 2011
4.05
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
emmaccollins
14th May, 2011
5.05
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.
medinaitieva
11th May, 2011
3.05
filling and nutricious. also lessened the amount of onions. couldn't find fresh tarragon, used dried ones, overall, ok, not super great. thanks!
abisnail
26th Apr, 2011
3.05
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.
avrile
14th Aug, 2010
I didn't have capers and used diced jalapenos instead. It worked. :o)
helsbelssuomi
4th Jul, 2010
4.05
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.
melhizz
1st Jun, 2010
5.05
I didn't have cannellini beans but had a tin of borlotti, and used a fresh tuna steak instead of tinned. Tasted lovely we definately eat again. Didn't think it would be very filling but it certainly was enough for both of us. Only next time I would use more Tarragon and less capers.

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