Tuna, Asparagus & Cannellini Bean Salad


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




  1. 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.
  2. Mix the oil, vinegar and mint together, then pour over the salad. Chill until ready to serve.


Serves 4.

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