Tuna, asparagus and white bean salad
This is a classic spring salad that makes the most of the season’s home-grown (and very nquick-cooking) asparagus.
Takes 15 minutes • Serves 4
– 1 large bunch asparagus
– 1 red onion
– 2 × 200g cans yellowfin tuna steaks in water, drained
– 2 × 400g cans cannellini beans in water, drained and rinsed
– 2 tbsp capers
– 1 tbsp olive oil
– 1 tbsp red wine vinegar
– 2 tbsp fresh tarragon, finely chopped
Cook the asparagus in a large pan of boiling water for 4–5 minutes until tender. Drain well, cool
under running water, then cut into finger-length pieces.
Meanwhile, finely chop the onion. 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 and serve.
Food: Tuna, asparagus and white bean salad
• Per serving 275 kcalories, protein 33g, carbohydrate 26g, fat 5g, saturated fat 1g, fibre 8g, sugar 6g, salt 1.28g