TOTAL TIME: 15 MINS
CALORIES/SERVING: 275 KCAL
1 large bunch asparagus
2 x cans tuna steaks in water, drained
2 x 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 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, beans, onion, capers and asparagus in a large serving bowl.
Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.