Thu, May 24 2012
Tuna, asparagus & white bean salad
A nourishing spring salad, ready in minutes
Ingredients
* 1 large bunch asparagus
* 2 x 200g cans yellowfin tuna steaks in water, drained
* 2 x 400g 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
Nutrition Information
275 kcalories,
protein 33g,
carbohydrate 26g,
fat 5 g,
saturated fat 1g,
fibre 8g,
salt 1.28 g
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- 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.
- Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
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