Roasted tomato, basil & parmesan quiche
A taste of summer, this quiche is full of Italian flavours and is perfect for dinner in the garden
Tuna, asparagus & white bean salad
Serves 4
Easy
Prep:
Cook:
A nourishing spring salad, ready in minutes
Skip to ingredients
- 1 large bunch asparagus
- 2 x cans tuna steaksin water, drained
- 2 x cans cannellini beansin water, drained
- 1 red onionvery finely chopped
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp tarragonfinely chopped
Nutrition: per serving
- kcal245low
- fat5glow
- saturates1g
- carbs23g
- sugars4g
- fibre9g
- protein24ghigh
- salt0.75g
Method
step 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.
step 2
Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
