Tuna, Asparagus & White Bean Salad
This vibrant asparagus and tuna salad is a delightful blend of flavors and textures. Tender asparagus, hearty cannellini beans, and refreshing yellowfin tuna come together with the zing of red onion and capers. A simple yet vibrant dressing of olive oil, red wine vinegar, and tarragon ties it all together. Perfect for a light lunch or as a side dish for a summer gathering, this salad is sure to be a hit with your taste buds.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 245 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 0.75 milligram of sodium
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