Tuna, asparagus & white bean salad
Meals
A supporting spring salad, prepared in minutes
Cooking Ingredients
1 huge bundle asparagus
2 x jars fish steaks in water, depleted
2 x jars cannellini beans in water, depleted
1 red onion, finely cleaved
2 tbsp tricks
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon, finely cleaved
Cooking Direction
Stage 1
Cook the asparagus in a huge dish of bubbling water for 4-5 mins until delicate. Channel well, cool under running water, then cut into finger-length pieces. Throw together the fish, beans, onion, tricks and asparagus in a huge serving bowl.
Stage 2
Blend the oil, vinegar and tarragon together, then pour over the plate of mixed greens. Chill until prepared to serve.