Tuna, asparagus & white bean salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
A nourishing spring salad, ready in minutes
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 275 | |
| fat | 5g | |
| saturates | 1g | |
| carbs | 26g | |
| sugars | 6g | |
| fibre | 8g | |
| protein | 33g | |
| low in | salt | 1.28g |
Ingredients
- 1 large bunch asparagus
- 2 x cans yellowfin tuna steaks in water, drained
- 2 x cans cannellini beans in water, drained
- 1 red onion , very finely chopped
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp tarragon , finely chopped
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.
Goes well with
Recipe from Good Food magazine, May 2009
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