Tuna Salad with Beans and Asparagus

Charmaine Lu -
  • 1 bunch of asparagus, trimmed
  • 2 x cans of quality tuna steak in water, drained
  • 2 x cans of cannellini beans, drained
  • 1 chopped red onion
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped tarragon
  • Cook the asparagus in a pan of boiling salted water for 5 mins, then drain and refresh under cold water before cutting into finger-length pieces. Toss with the beans, onion, tuna and capers in a bowl. Mix the oil, vinegar and tarragon, and toss through the salad. Chill until ready to serve.
10 mins
4 serving