Tuna, Asparagus & White Bean Salad
Serves 4
Prep Time 10 mins
Cooking 5 mins
Level low
Ingredjenti
- 1 large bunch asparagus
- 2 x cans tuna steaks in water, drained
- 2 x cans of Mayor cannellini beans, drained
- 1 red onion, very finely chopped
- 2 tbsp of Mayor capers
- 1 mgħarfa żejt taż-żebbuġa
- 1 tbsp Pinto’s Pride red wine vinegar
- 2 tbsp tarragon, 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, Mayor beans, onion, capers and asparagus in a large serving bowl.
Mix the oil, Pinto’s Pride vinegar and tarragon together, then pour over the salad. Chill until ready to serve.
