With the Asparagus season in full swing, what a perfect way to enjoy this wonderful vegetable with a nice fresh spring salad.
1 bunch asparagus
2 cans tuna steaks in water, drained
2 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. fresh mint, finely chopped
- 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 mint together, then pour over the salad. Chill until ready to serve.