A nourishing spring salad, ready in minutes
Prep:10 mins
Serves 4
1 large bunch asparagus2 x cans tuna steaks in water, drained2 x cans cannellini beans in water, drained1 red onion, very finely chopped2 tbsp capers1 tbsp olive oil1 tbsp red wine vinegar2 tbsp tarragon, finely chopped
STEP 1Cook 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 2Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
