TORRIE WILSON
FIT
LIFESTYLE
Afternoon

High Protein Tuna Bean Salad

20/06/2016

Ingredients:

1 large bunch asparagus 
3 cans tuna in water, drained
2 400g cans cannellini beans in water, drained
1 red onion, very finely chopped
1 tomato, cut into small pieces
1 avocado cut into small pieces
2 T capers 
1 T olive oil 
2 T red wine vinegar
2 T tarragon 

Directions:

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, tomato, avocado, 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.

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