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Tuna Asparagus and Bean Salad

Name: Tuna Asparagus and Bean Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 John West ECOTWIST Tuna Chunks in Sunflower Oil; 100g fine asparagus spears; 1 carton/tin borlotti beans; ½ red onion, finely sliced; 1 stalk celery, thinly sliced; 7-8 pieces sun-blush/sun-soaked tomatoes in oil, drained and chopped; Few sprigs fresh thyme, leaves only; 1 tbs red or white wine vinegar; 1 tbs olive oil

mins

20

approx

2

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Nutrition

INGREDIENTS

1 John West ECOTWIST Tuna Chunks in Sunflower Oil

100g fine asparagus spears

1 carton/tin borlotti beans

½ red onion, finely sliced

1 stalk celery, thinly sliced

7-8 pieces sun-blush/sun-soaked tomatoes in oil, drained and chopped

Few sprigs fresh thyme, leaves only

1 tbs red or white wine vinegar

1 tbs olive oil

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Tuna Chunks In Sunflower Oil 4 Pack

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Step 1

Snap the tough ends off the asparagus then cut the spears into bitesize pieces about 3cm long

Step 2

Add 1 tsp of the olive oil to a frying pan and saute the asparagus for about 4 minutes or until starting to brown and become tender. Tip into a large bowl

Step 3

Drain the beans and add to the bowl, along with the red onion, celery, sun-blush tomatoes and thyme leaves

Step 4

Drain the tuna, reserving about one tbs of the oil in a small bowl

Step 5

Add the vinegar, remaining olive oil and a good grind of black pepper to the reserved oil from the tuna, and whisk with a fork

Step 6

Add the tuna to the bowl, pour over the dressing and mix gently.

Step 7

Tip: try using different beans – you could use pinto, cannellini or black-eyed beans

EXPERTs TIP

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