Wednesday, 15 August 2012

Tuna, White Bean and Asparagus Salad

I used dried cannellini beans for this recipe, but you can use tinned if you prefer.

Serves 2
Syn Free on Extra Easy*

* Providing you use the olive oil as your Healthy Extra B. You can of course omit the oil completely if you like.

1 can tuna steaks in water, drained
1 cup dried cannellini beans, soaked overnight
1 bunch asparagus spears
4-5 shallots, finely chopped
a few fresh tarragon leaves, finely chopped
1 tbsp capers
½ tsp olive oil
½ tsp red wine vinegar
plenty of freshly ground black pepper to serve

Cook the cannellini beans according to the packet instructions, or drain if using tinned. Allow to cool. Cut the asparagus spears in one inch lengths and boil gently for a few minutes until cooked to your liking. Mix all the salad ingredients together and toss with the oil and vinegar dressing. Serve with black pepper. 


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