We take our lunch to work every day and often run out of inspiration. This healthy and filling salad made a pleasant change from yet another tortilla wrap. Make it while asparagus season lasts!
Tuna, asparagus & bean salad – to serve 4
- 1 large bunch of asparagus
- 2 x 200g tins tuna, drained (we like Ortiz)
- 2 x 400g tins cannellini beans, drained
- 1 red onion, very finely chopped
- 2 tbsp capers
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp tarragon, finely chopped
Cook the asparagus in boiling salted water for 4-5 minutes or until tender. Drain well and cool under running water, then cut into pieces.
Toss the cooked asparagus with everything else and keep in the fridge until lunchtime.
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