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TUNA, WHITE BEAN AND ASPARAGUS SALAD

We are delighted to have partnered with  Amelia Freer, leading nutritional therapist, for the creation of this beautiful recipe. Light yet nutritionally filling, and ready in minutes!
READY IN

8 mins

COOKING TIME

4 mins

PREP TIME

4 mins

SERVES

Serves 3-4

ingredients

  • 250g asparagus, tough ends trimmed
  • 3 tsp Extra Virgin Olive Oil
IN STOCK
  • 3 Whole lemons
  • ½ bunch fresh parsley, chopped
  • ½ tsp flaked salt
  • ½ tsp fresh cracked pepper
  • 720g Alagarda white beans, drained and rinsed
IN STOCK
  • 250g tuna in olive oil, drained
  • 1 handful blanched Marcona almonds, chopped (approx. 35g)
  • Micro herbs to garnish, optional

METHOD

  1. Place a skillet or griddle pan over medium high heat, toss the asparagus in the olive oil and place into the pan once hot. Cook for around 4 minutes, or until tender, turning regularly. Once cooked, chop into approximately 2 inch pieces.
  2. Zest one of the lemons and place the zest to one side. Halve all of the lemons and place them cut side down into the hot pan and cook until charred.
  3. Squeeze the juice from the 2 zested, charred lemon halves and whisk together with the zest, olive oil, parsley and salt and pepper.
  4. Tip the rinsed white Alargada beans into a large bowl and add the asparagus. Flake the tuna into the bowl in large chunks then pour over the dressing. Gently toss everything together then transfer to a serving plate.
  5. Scatter the almonds over the salad and serve with the remaining charred lemons on the side. Garnish with micro herbs, if you wish.

ingredients

  • 250g asparagus, tough ends trimmed
  • 3 tsp Extra Virgin Olive Oil
IN STOCK
  • 3 Whole lemons
  • ½ bunch fresh parsley, chopped
  • ½ tsp flaked salt
  • ½ tsp fresh cracked pepper
  • 720g Alagarda white beans, drained and rinsed
IN STOCK
  • 250g tuna in olive oil, drained
  • 1 handful blanched Marcona almonds, chopped (approx. 35g)
  • Micro herbs to garnish, optional

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